Refrigeration Load Estimating Manual (RLE) : Technical Bulletin

Refrigeration Load
Estimating Manual (RLE)

Technical Bulletin
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Engineering Manual
Refrigeration Load Estimating
Refrigeration Load
Estimating Manual (RL
Technical Bulletin
Krack Corporation
©1992 Krack Corporation. All rights reserved. This work shall not be
reproduced in whole or in part without expressed written premission.
Price $5.00
Printed in U.S.A.
RLE-593
This Krack Manual was published for the purpose of providing a concise, complete and
convenient load estimating reference volume for the commercial refrigeration industry.
Application suggestions and unit cooler selection examples are representative for halocar-
bon direct expansion fed systems.
Load estimating data can be used for industrial refrigeration systems using ammonia
or brine as the refrigerant.
Estimating guidelines and rules of thumb, are necessarily general in nature, and should not
be utilized as the sole design criteria.
Product freezing and cooling data was developed in the Krack product testing laboratory.
Other data has been extracted by permission from various ASHRAE Guide and Data Book
publications.
Refrigeration Loa
Estimating Manu
Table of ConTenTs
I. PRINCIPLES OF HEAT TRANSMISSION 4-5

II. JOB SURVEY 6
III. LOAD ESTIMATE 6-12
IV. PSYCHROMETRICS 8
V. APPLICATION EXAMPLES:
Fruit Chilling & Storage 13
Blast Freezing 14
Beef Carcass Chilling 15
Beer Storage 16
Nut Storage 17
Distribution Centers 18
Walk-In Coolers 19
VI. APPENDIX – TABLES 20-48
VII. APPENDIX – CHARTS 49-51
VIII. INDEX OF APPENDIX 52
PRINCIPLES OF HEAT TRANSMISSION
PRELIMINARY CONSIDERATIONS CONDUCTANCE (C)

Calculation of the heat transfer through the walls, floor Thermal conductance ( C) differs from thermal con-
and ceiling of a refrigerated space requires determina- ductivity ( Kl only in that it is a heat transfer factor for a
tion of the overall coefficient of heat transmission (or specific building material having a standard thickness.
'U' value, as it is commonly called) for the building All non-homogeneous materials are necessarily rated in
structure. this manner (as opposed to K), examples being tile &
concrete block. Building boards and paper, flooring
Accordingly, the procedures utilized to determine this materials, air spaces and various materials common in
coefficient, and the several factors which affect its general construction are also rated by C values.
value, are briefly discussed below.
Thermal conductance is by definition, therefore, the
It is to be noted that rapidly increasing energy costs rate of heat transfer through a specific material in Btu
have made obvious the desirability of optimum insula- per hour per square foot of area per °F temperature dif-
tion efficiency. First-versus-operating cost comparisons ferential.
are therefore worthwhile, and will often justify an in-
crease in the indicated insulation thickness . Conductances for various material categories are
tabulated in Table 1B in the Appendix.
Letter symbols utilized herein are those most commonly
employed to designate the various heat transfer factors. It is to be noted that the formula listed above for
calculating heat transfer through various thicknesses of
homogeneous substances would not apply for materials
rated by conductance.
THERMAL CONDUCTIVITY (K)
Thermal conductivity is defined as the rate of heat
transfer through a homogeneous material in Btu per SURFACE FILM CONDUCTANCE (f)
hour per square foot of area per °F temperature dif-
ferential per inch of thickness (NOTE: A homogeneous The surface of any material offers an additional
material is one whose thermal conductivity is essentially resistance to heat flow, with the absolute value being
unaffected by a change in surface area or thickness). dependent upon its reflectivity, degree of roughness,
attitude (vertical or horizontal), length and the air
Conduction heat transfer varies directly with thermal velocity over the surface.
conductivity, surface area, temperature differential and
time, and varies inversely with material thickness. Ac- The reciprocal of this resistance is the surface film con-
cordingly, the heat transfer into a refrigerated space ductance (f) which is expressed in the same units as
may be reduced either by selecting an insulating conductance (ie, Btu per hour per square foot of area
medium with a lower K value, or by increasing the in- per °F temperature differential.)
sulation thickness.
Inside surface film conductance is designated by fj, and
The daily heat transfer through any homogeneous may usually be estimated at 1.60 for walls in still air not
material of a given thickness may be calculated by utiliz- exposed to outdoor conditions.
ing the following formula:
Outside surface film conductance is designated by
K x Area sq ft x TDoF x 24 f 0 ,and may be approximated at 6.0 for outdoor walls not
Q Btu / 24 hrs = - - - - - - - - -- exposed to winds in excess of 15 MPH .
Thickness in
K always expresses a heat transfer value per inch of

thickness in air conditioning and refrigeration considera-
tions.
4
PRINCIPLES OF HEAT TRANSMISSION
THERMAL RESISTANCE (R) Where,
• C is the conductance (if it applies.)

Thermal resistance is the resistance of a material to heat • X,, X2, etc. are material thicknesses.
flow and is, by definition, the reciprocal of a given heat • K,, K2, etc. are conductivities.
transfer coefficient (ie, C, fi, f 0 etc.): • fj is the inside film conductance.
1 • fo is the outside film conductance.
R=-
C
The U factor is then calculated as follows:
As an example, the conductance (C) of ½ inch plaster
board (as obtained from Table 1 B) is 2.25 Btu per hour
per °F temperature differential per sq. ft . Accordingly, 1
its resistance is:
u= RTotal
An example is useful in illustrating the above. A

representative compound structure with parallel sur-
R = --- = 0.449°F TD I sq ft /Btu/ hr faces as depicted in Figure A has been selected for this
2.25
purpose since it is dealt with frequently in refrigeration
applications.
This means that a temperature differential of 0.449°F , , - - - - - - - - - - fo = 6.0
would be required to transfer 1 Btu of heat across 1
- - - - - - - - Concrete Block
square foot of ½ inch plasterboard surface in 1 hour. C = 0.90
The practical significance of resistance (R) is that its

values are additive thereby enabling the calculation of r--it-""T""~ttr--- Adhesive
overall coefficients of heat transfer for compound struc- (C is negligible)
tures, ie: -~-,------ 4" Foamglass Slab
K, = 0.38
R Total = R, + R2 + R3 ( etc ) 4" Foamglass Slab
K2 = 0.38
OVERALL COEFFICIENT OF HEAT TRANSFER (U) ½ "Plywood
The overall coefficient of heat transfer of a given K3 = 0.80
material or compound structure with parallel surfaces is tr,ltot--- f, = 1.60
commonly known as the U factor, and is expressed in
the same units as conductance (ie, Btu per hour per FIGURE A: EXAMPLE CROSS SECTION
square foot of area per °F temperature differential). It is
most generally applied to compound structures such as
roofs or walls. In the above example, RTotal would equal:
As stated previously, resistance is the reciprocal of con-

ductance and the individual resistances of a structure
R 1 4 + 4 + 0.5 + 1 + 1
are additive. Accordingly, it is necessary to determine Total = 0.90 + 0.38 0.38 0.80 1.60 6.0
the overall resistance to heat transfer, and then its
or,
reciprocal, to calculate the U factor.
Rrotal = 23.58
Overall resistance in a compound structure is:
and,
RTotal = -C1 +
1
f,
+
1
Uoverall =l. -- 1 -0042
23.58 - .
fo Rrotal
5
JOB SURVEY AND LOAD ESTIMATE
JOB SURVEY
Part II of Krack Survey and Load Estimate Form LE-1 is dependent upon its shape, size and type of packaging,
devoted to the job survey. All factors which affect the as well as the more usual considerations of entering and
rate of heat gain must be detailed . It is suggested that leaving temperature differential , product type, entrance
each application be thoroughly reviewed with the rate into the cooler, air temperature and velocity over
operating personnel to determine facility opera - the product and process duration . A prime purpose of
tional characteristics, product pulldown requirements, the survey, therefore, is to determine the rate of pro-
packaging specifics and such other details as are duct heat evolution (or rate of heat transfer from the
peculiar to a given application. product to the room). Specific examples of various pro-
duct situations are given in the section devoted to the
Particular attention should be given to the means and load estimate.
frequency of product entrance, adjacent area pressure
differentials, existing or required ventilation systems, Part IV of Form LE-1 provides for a sketch of the
and related operating characteristics which may pro- refrigerated space. All relevant construction features
duce infiltration loading above the norm (the average air such as column, door and partition locations, ceiling
changes detailed in Tables 4A and 48 are intended for clearances, adjacent area conditions, etc. should be
standard applications only, and should not be used detailed. Supplemental photographs of significant
when specialized conditions prevail) . building features are often part of a good survey. Addi-
tional survey requirements such as ambient design,
The product entrance rate, condition and type packag- room temperature , dimensional data , insulation type &
ing must be determined to assure an accurate product thickness, electrical service and the various
load estimate. If an individual product is treated as a miscellaneous loads are self-explanatory.
heat exchanger, the product refrigeration load is then
LOAD ESTIMATE
GENERAL TRANSMISSION LOAD
Part Ill of Krack Form LE-1 is devoted to calculation of The heat transmission into a refrigerated space through
the refrigeration load . Five sources of heat gain must be its ceiling, floor and walls is a function of the outside
estimated : surface area, the temperature differential between the
room and its surrounding area and the thermal con-
• Wall, floor,& ceiling transmission load ductivity of the insulation utilized.
• Solar load
• Infiltration load Table 1A converts thermal conductivity ('K ' in Btu/
• Product load hour / sq ft / °F temperature differential / inch of
• Supplemental load thickness) to 24 hour heat gain factors for various
thicknesses of commonly used insulation materials at
Optimum and efficient equipment selection is depen- temperature differentials from 1 to 130°F. These factors
dent upon an accurate determination of each of the should be inserted where indicated in Part 111, Section A
above loads. of Form LE-1, and multiplied by surface area to obtain
the 24 hour transmission heat gain .
A brief discussion of each heat gain source follows,
with references made where appropriate to factors and For materials other than those tabulated, or for com-
data charted in the appendix. pound structures, refer to Table 1B for the appropriate
thermal conductivities and calculate the overall coeffi-
cient of heat transfer (U) as illustrated in the foregoing
section. This is then converted to a daily heat gain fac-
tor by utilizing the following formula:
6
LOAD ESTIMATE
Heat Gain Factor = 24 x U x TD velocity for any set of conditions may be calculated by
Btu / sq ft/ 24 hrs °F utilizing the following formula:
It is common practice in calculating heat transmission
for low temperature rooms to ignore the resistances of
both surface films and the building structure proper VH~
since their overall effect is quite nominal. Vel fpm = 100 x x --
Vl if6o
Heat gain factors for various floor designs are tabulated or,
at the bottom of Table 1A. It is the usual practice to
assume a factor of 1 Btu / sq ft / °F / 24 hrs for freezer Vel fpm = 4.88 x"'VH x'VTD
floors with conventional insulation.
As an example, the velocity thru a door 8 ft wide and 9
SOLAR LOAD ft high, with a temperature differential of 100°F, is:
The heat gain through solar radiation is a function of the Vel = 4.88 x V9 x f1oo
exposure, type of surface, latitude, altitude, time of
year, time of day and other factors. For load estimating
purposes, however, this sun effect can be compensated
Vel = 146.4fpm
for by adding the degrees shown in Table 2 to the nor-
Were the door in this example open 15 min per hour in
mal temperature differential as indicated in Section A of
a 12 hour shift operation, the 24 hour infiltration would
the load calculation form .
be computed as follows:
In instances where the refrigerated facility is on (or adja-
cent to) a highly reflective surface such as sand or Door Area ft2
water, the allowances shown in Table 2 should be in- Cu ft= Vel fpm x - - - - - - x Time Open min
2
creased by 50%
INFILTRATION LOAD or,
Infiltration into a refrigerated room will occur when a (8x9)

door is opened as a result of the difference in density Cu ft= 146.4 x - - x 180 = 948,672
2
between the warm and cold air.
Since door openings vary widely, it the usual practice to

estimate infiltration in air changes per 24 hours as
This would then be factored by the heat gain per cu ft
shown in Tables 4-A and 4-B. This may then be factored
from Table 5 in the usual way. An alternate approach is
by the room volume and the heat removed in cooling
to determine the enthalpy difference between room and
outside air to storage conditions in Btu/ cu ft as
entering air from the psychrometric chart, and utilize
tabulated in Table 5 to obtain the infiltration load . Space
the following formula:
is provided in Part Ill, Section B of Form LE-1 for com-
putation of this load.
Heat Gain Btu 1 24 hrs = 24 x 4.5 1 x Cfm x ~ h
Infiltration may be determined more precisely by

calculating the air velocity through the door, the door or,
area and the heat removed in cooling entering air to
room conditions, and then estimating the average Heat Gain Btu / 24 hrs = 108 x Cfm x ~h
number of minutes per hour that the door will be open.
In cases where positive ventilation is applied to a
space, this load would then replace the infiltration load
The average air velocity in either half of a door 7 feet (if g reaterL
high at a 60°F temperature differential is 100 feet per
minute. Since velocity varies directly with the square Note 1: Converts Cfm to lbs / hr (refer to Table 48, Pg. 47).
root of the doorway height and the square root of the
temperature differential across the door, actual air
7
LOAD ESTIMATE
PSYCHROMETRICS As indicated in Figure B, the properties of the entering

and cooled air are :
The Psychrometric Chart is utilized to determine the in -
filtration heat gain for specialized conditions, or for h, = 42.58 Btu / lb of dry air
temperature changes not tabulated in Table 5. w, = 0.01780 lb H2 0 / lb of dry air
v, = 14.25 Cu ft / lb of dry air
Charts 2 and 3 at the rear of the Appendix are applicable h2 = 17.70 Btu / lb of dry air
to normal temperature (32 ° F to 130° F) and low tem- w 2 = 0.00635 lb H2 0 / lb of dry air
perature ( - 40 ° F to 50 ° F) conditions, respectively . Both
charts are based on a standard atmospheric (or sea Infiltration heat gain may then be calculated as follows:
level) pressure of 29 .921 in Hg, and must be corrected
for other altitudes . Heat Gain Btu/ hr =4.5 x Cfm x (h, - h2)
or,
For purposes of approximating infiltration loads at 0 = 4.5 x 500 x (42.58 - 17.70) = 55,980 Btu / hr
higher altitudes, it may be assumed that:
For an 8 hour shift operation, the 24 hr infiltration heat
• Relative humidity (rh) remains constant, gain would therefore be 447,840 Btu, and this load
• Enthalpy (h) and humidity ratio (w) increase 2% and would be inserted in the space provided in Part Ill , Sec-
5% respectively per 1000 ft increase in altitude, and, tion B of Form LE-1.
• Volume (v) for a given dry bulb and humidity ratio is
inversely proportional to atmospheric pressure. The above calculation provides a conservative load
estimate since it presupposes that the total heat re-
Atmospheric pressures at various altitudes are tabulated
at the bottom of Chart 3. moved from the entering air is transferred to the evap-
orated refrigerant. This is not the case in as much as
heat leaves the coil box as well via the heat content of
An example is useful in demonstrating the use of the
the condensate. Accordingly, precise calculation of
psychrometric chart in the calculation of infiltration heat
the refrigeration load in any instance in which enter-
gain. Assuming an infiltration rate of 500 Cfm, an enter-
ing air is cooled below its dew point would be calcu-
ing air condition of 95° F dbt & 50 % rh and a cooler
lated as follows :
temperature of 45° F, characteristics of the entering and
cooled air are first determined as in Figure B: 0Btu/hr=4.5 x Cfm[(h,-h2l- (w,-w2lhwl
CHART 2 (Pg. 50) This effect is illustrated by comparing the 1. 746

29.921 in Hg
Btu / cu ft ( 42 -58 - 17 -70 ) heat removal indicated
14.25
with the 1.710 Btu / cu ft tabulated in Table 5 for
comparable conditions.
Additionally, the factor of 4.5 utilized to convert Cfm to

lbs / hr incorporates the standard (70°F) dry air conver-
sion factor of 13.33 cu ft / lb . Obviously, therefore, ad -
ditional safety is built into the sample calculation since
utilization of the actual entering volume of 14.25
cu ft / lb would result in a lower mass flow .
It is to be noted that the psychrometric chart is useful in

calculating numerous other processes involving the
45 °F 95° F conditioning or mixing of moist air, and that no attempt
was made in this manual to fully develop the subject.
SCHEMATIC SOLUTION OF EXAMPLE
8
LOAD ESTIMATE
PRODUCT LOAD In the second case , the product is packaged, boxed ,

and palletized, and therefore requires 16 hours to give
The heat gain from product loading may consist of one up its heat. Accordingly , the daily rate is :
or more of the following :
. 10,000
Dally Rate lbs / 24 hrs = - - - x 24 = 15,000
• Sensible heat removal above freezing 16
• Latent heat
• Sensible heat removal below freezing
• Heat of respiration PRODUCT CHILLING
Sensible heat is calculated by factoring the daily rate of Product chilling is a process where in product
product in lbs per 24 hours by the temperature reduc- temperatures are rapidly reduced to a level acceptable
tion and the product specific heat (the specific heat be- for processing or shipment . Examples are freshly
ing the number of Stu 's required to lower 1 lb of a slaughtered carcasses and recently harvested fru its or
substance 1 degree fahrenheit). vegetables . The benefits of rapid temperature reduc-
tion, in each instance, are a reduction in shrinkage and
Latent heat is calculated by factoring the daily rate of the deterrence of bacterial growth .
product in lbs per 24 hours by the product latent heat of
fusion (the latent heat being the number of Btu / lb re- The introduction of hot product into a chill room results
quired to freeze the product) . in the concentration of a significant load segment dur-
ing the initial cooling period. This initial high rate of pro-
Applicable formulas are: duct heat evolution is caused by the high temperature
and vapor pressure differentials between the product
and the room. The effect is illustrated in Figure H, Page
Osens Btu/ 24 hrs = Daily Rate x 6 T x Sp. Ht.
29, wherein temperature reduction versus chill time for
hogs is graphically depicted.
0Lat Btu/ 24 hrs = Daily Rate x hL Btu / lb
Load factors (or chill factors as they are sometimes
called) have been developed to compensate for the non-
uniform distribution of product load which results.
Specific heats (above and below freezing) and the la- These are utilized to increase the average hourly pro-
tent heats of fusion for commonly encountered product load which would otherwise apply. Factors for the
ducts are detailed in Table 9. Product loads may be products most commonly encountered in chilling ap-
figured in the space provided under Part 111, Section C plications are charted in Table 10, and should be in-
of Form LE-1. serted in the space provided in Part Ill, Section C of
Form LE-1 when applicable. The overall refrigeration re-
As stressed in prior comments relating to the job sur- quirements for beef and pork chilling rooms are charted
vey, it is imperative that the rate of product heat evolu- in Page 28, Tables 11 and 12, respectively.
tion be accurately determined . Therein is the
significance of daily rate, since it is, by definition, the As an example, laboratory testing has shown that hogs
amount of product cooled or frozen per hour multiplied tend to give up their heat during the initial portion of
by 24 hours. This may be illustrated by considering two their chill at a 45% greater rate than is average for the
freezers, each of which has been loaded with 10,000 complete period . Accordingly, the load factor indicated
lbs of unfrozen product. In the first instance, eviscer- is 1.45.
ated chickens are to be blast frozen in 2 hours, with the
resultant daily rate being:
1
Daily Rate lbs / 24 hrs = 0,QOO
2
X 24 = 120 000
'
9
LOAD ESTIMATE
PRODUCT CHILLING (CON'T.) A prime consideration in this regard is that the on-hand
pre-chilled product produces a flywheel effect which
Failure to apply a load factor to the average hourly load minimizes the increase in room temperature which
(when applicable) will result in an unacceptably high in- would otherwise result.
itial room temperature, and an extension of the chill
time required . Combined chilling and holding facilities may require that
existing prechilled product be segregated (either by
The substantial reduction in product load during the lat- physical partition or zoned air distribution) from the
ter portion of the chill (15-25% of peak load) makes it newly introduced hot product. Otherwise, the signifi-
mandatory that the refrigeration system be designed for cant increase in room relative humidity which results
proper function under a wide variance in load condition . upon the introduction of hot product will produce con-
Properly staged capacity reduction, in conjunction with densation on the prechilled product. Meat, for example,
evaporator pressure regulating valves, is commonly will sweat and slime, and the bacterial growth rate will
employed. Other approaches include the application of be greatly enhanced (meat processed under such condi-
multi-circuit DX coils, and the combining of other (and tions would not meet with USDA acceptance) .
more constant) side loads with the basic chill room load
to enable high side equipment to stay on line and track
As is the case with rooms applied for product chilling
the chill load as it tails off.
only, particular attention must be given in the refrigera -
tion plant design to the wide disparity between the peak
Suction accumulators and liquid-suction heat ex- and normal holding loads. In a fruit storage facility, for
changers are strongly recommended with close coupl- example, the winter holding load will approximate 10 to
ed DX halocarbon systems. 15% of the peak refrigeration requirement, and the coil
TD under holding conditions may, therefore, be only
2-3° F (versus the 15° F and higher TD 's experienced
PRODUCT CHILLING & HOLDING under peak pulldown conditions) .
Frequently, the same room is utilized to accommodate

Accordingly, flooded or recirculated refrigerant systems
both the product chilling and long term storage re-
are the most frequently utilized since they adapt well to
quirements. This is particularly true in the case of apples
the wide control variance required . When a DX halocar-
and pears.
bon system is applied, the comments detailed above
In such rooms, the peak load varies with the duration of under " Product Chilling " apply. Unit coolers with multi-
the loading period and the maximum percentage loaded speed fans are sometimes utilized, but should be ap-
on any given day. Normally, however, it is neither plied with discretion given the necessity for positive air
necessary nor advisable to apply a load factor to the circulation through the load during storage.
average hourly load since an unacceptable disparity be-
tween the peak and holding requirements will result (see As a final consideration, the refrigeration design
Note 5, Table 10) . engineer should remember that his responsibility is con-
fined to the creation and maintenance of a specific
A common load estimating technique for combined fruit room environment. It is neither his function or purpose,
chilling and storage applications is to add the 24-hour nor is it within his capability, to guarantee a given pro-
pulldown requirement for the last day' s loading to the duct core temperature within a specified time frame
normal room holding load (the apple storage loads given the many variables (product condition, packag-
charted in Table 16 were computed on this basis) . ing, wrapping, entrance rate, means of storage, etc).
10
LOAD ESTIMATE
PRODUCT BLAST FREEZING Continuous load freezing is a process wherein the

product is fed continuously thru the freezer via a con-
Air blast freezing offers an alternative to the conven- veyor or systemized manual feed . In this type of applica -
tional contact method wherein the product is placed in tion, the estimated time of product heat removal has lit-
direct contact with pipes or plates thru which refrigerant tle effect on the total refrigeration load (it does,
or brine is piped. however, affect room size, conveyor belt size and
speed, etc).
Batch freezing is a process wherein the complete pro-
duct load is placed in the room and frozen in one Accordingly, no load factor is applicable and the Dai-
loading. The resultant load profile approximates that ly Rate is computed by:
previously described for chill rooms in that a major por-
tion of the load is concentrated during the initial freez- Product Load lbs
Daily Rate = --------- x 24
ing period 1. Accordingly,a factor of 1.5 is applied to the Process Duration hrs
average hourly load, and the Daily Rate on Form LE-1 is
computed by: Air temperature, air velocity,product loading technique,
and space requirements are critical considerations in the
Product Load lbs design of blast freezing systems (it seems that adequate
Daily Rate = -------- x 24 x 1.5 space for both the equipment and product is never
Freezing Period hrs
available). Additional comments, and general
guidelines, are detailed in the preamble to Example II,
The 1.5 factor is not to be used when products are
Pg . 14.
frozen over an extended period (these usually being pro-
ducts which are packaged or otherwise not susceptible Figures C, D & E depict typical room layouts for batch
to significant moisture loss during freezing) . and conveyor-fed blast freezers .
- ·-....
'""
- WARM
All
FIGURE C: BATCH FREEZING (FLOOR MOUNT) FIGURED: BATCH FREEZING (CEILING MOUNT)
...
□ OUT
~~~ ~
• □
\\ D
D
D
D
D
-
✓/ ~
D
D
D
D
D
-
'-'-
COI.O
AIR~
II((
ROOII
--
~ D
.
COI.O D -
"
UIIT
D
// D
~
-'-.f/'-
Note 1: As a product freezes, its
outer frozen portion becomes an
insulator and its rate of heat
evolution decreases accordingly.
FIGURE E: PROCESS BLAST FREEZING

11
LOAD ESTIMATE
Form LE-1 , 25% of the heat imposed is arbitrarily

RESPIRATION allocated to room load (the assumption being that this
Fru its and vegetables are living organisms which con- amount is either radiated to the room or retained by the
tinue to respire and carry on certain other life processes coil mass, with the remainder leaving via the coil con-
after harvesting . The carbon in the product combines densate.
with the oxygen in the air with the resulting chemical Charts, trays, racks, pallets, etc. seldom contribute a
process being exothermic . This, in turn , results in an ad- significant load, but must be accounted for in high
ditional room heat gain . volume operations.
The heats of respiration for various products in Btu / Electric energy from any source may be estimated by
lb / 24 hrs are tabulated in Table 9 at the temperatures multiplying the applicable wattage by 82 (24 hrs x 3.4
recommended for both long and short term storage. Btu / Watt / hr) .
Respiration heat (or reaction heat as it is sometimes call-
ed) varies with temperature, and decreases significantly HOURLY LOAD CONVERSION
with a reduction in storage temperature. There is no
The 24 hour total obtained by adding Sections A thru D
correlation, however, between respiration and relative
of Part 111, Form LE-1 is converted to design refrigera-
humidity.
tion load in Btu / hr by applying time cycle and safety
Since living organisms are involved, the temperature in factors.
long term storage rooms should be controlled within
Time cycle factors for various applications are charted
1°F; otherwise, the physiology of the product w ill be af-
in Table 8. The divisors listed in column 1 represent an-
fected, and the dormant state in which it has been
ticipated operating hours under various frost condi-
maintained will be disturbed .
tions. The operating times noted are average, and are
Meats and fish have no continuing life process, and not applicable to all applications. Some freezers, for ex-
therefore generate no heat in storage. ample, may requ ire defrosting only once daily (or, in ex-
The respiration heat in controlled atmosphere ( CA) treme cases , once weekly). The factor selected,
storage will be less than the values charted in Table 9 as therefore, represents a judgment consideration based
a resu lt of the reduction in room oxygen content. upon the amount of moisture expected to enter the
space from infiltration, product shrinkage, etc.
SUPPLEMENTAL LOAD A safety factor correction of 5 to 10% to the hourly
All additional heat dissipated in the refrigerated space load resulting above is suggested . The figure selected
must be accounted for in computing the overall load . is, again, a judgment consideration. Factors in excess of
This includes energy utilized for motors, heaters, lights, 10% should not be necessary.
people, forklifts and related miscellaneous heat
sources. Supplemental loads of this type are computed OTHER CONSIDERATIONS
in Part 111, Section D of Form LE-1. Data herein, and the overall format of Form LE-1 , both
Occupancy loads are tabulated in Table 6. The heat presuppose a "total load" estimating approach (ie, the
equivalents noted should be increased by 20% if oc- combining of sensible and latent loads). Accordingly,
cupancy periods are of short duration. Utilize the evaporative loads such as those resulting from product
average number of personnel in the space. moisture loss, wash water, etc. have not been con-
sidered since they have no net effect on the total room
Heat equivalents for electric motors are listed in Table load (the resultant latent heat gains serve as credits to
3 for each possible application (ie, motor and connected the sensible heat load due to the evaporative cooling ef-
load in the refrigerated space, connected load only in fect).
the refrigerated space and motor only in the
refrigerated space). Equivalent horsepower is deter- This approach satisfies the requirements of most ap-
mined by multiplying the motor horsepower by the frac- plications. This is particularly the case with freezers at
tion of each hour operated . 15°F or below since variation of the Apparatus Dew
Point (ie, the average coil surface temperature) has little
Storage room lighting may usually be assumed at 1 to or no effect on the sensible heat factor, or the moisture
1 ½ watts/sq ft. Doors, offices and work rooms require removal capability of the coil.
2 ½ to 3 watts / sq ft. Forklifts may be estimated at 4 to
5 hp if more precise data is unavailable, and should be Further, adherence to the guidelines charted in Tables
converted to equivalent horsepower as above. 17 and 18 for recommended coil TD will produce re-
qu ired room relative humidities in most instances. In
The defrost heat load in a refrigerated space varies those cases where long storage under close humidity
with the rate and time which heat is required , and, in control is indicated, however, the possible requirement
some cases, with the unit cooler design 1 • In section D of for reheat or re-humidification must be investigated .
Note: One series of Krack unit coolers, for example, incorporates a door on the unit discharge which automatically closes upon the
12 initiation of a defrost cycle, and thereby minimizes both heat absorption by the unit and direct heat transmission to the room .
APPLICATION EXAMPLE
I. FRUIT CHILLING AND STORAGE: modules to enable product availability in saleable quantities
when the room seals are broken. Water defrost and 460V
TENV motors are frequently utilized to maximize reliability,
The example below ill ustrates the load profile for a typical and control devices are externally mounted for serviceability
combinati on chilling / holding facility. Three common product given the non-accessible environment .
load estimating techniques are shown, with the pre-calculated
values charted in Table 16 offering the simplest approach Apples are usually containerized in lug or wood boxes, or in
(note that respiration heat is neglected when a load factor is fiber cartons . The fruit may be individually tissue wrapped , or
applied to the average hourly pulldown load) . placed in poly-bags . Ungraded fruit is stored in 1000 lb
2 ½ ' x 4' x 4 ' tote bins . Product loading density averages
Room design dry bulb varies with product variety . The control 25 lb/cu ft .
temperature for apples, as an example, ranges from 38°F for
McIntosh (as shown) to 32°F for Golden Delicious . Relative The refrigeration system for a combination chilling / holding
humidity is maintained at 85% for apples, and 92-95% for facility must be specifically designed for adequate function
pears . Room condition is not significantly affected by daily under the widely divergent pulldown and winter holding
product loading due to the flywheel affect of the on-hand pre- loads. Since operational coil TD's will range from 15° F (or
chilled fruit . (Note that room temperature only should be higher) during pulldown to 2 ° F (or less) with the winter
guaranteed, and that no commitment as to time required for holding load, flooded or recirculated systems are the most
product pulldown should be made due to the many un- readily adapted to fruit storage applications.
controllable factors. ( ie, type of packaging, position in the
load, method of stacking , etc . ). When a DX system is applied , it must incorporate properly
staged capacity reduction in consideration of the wide load
Fruit stored for extended periods (over 3 months) is usually variance. Multi-speed fan motors may also be applied , but
maintained under controlled atmosphere (or C.A .) storage have an obvious adverse effect on air movement thru the
conditions wherein the 0 2 concentration is reduced from the load.
normal 20% to a level of 3-7 %, with a correspond ing increase
in the CO 2 level from a trace to 2-5% (the purpose of C.A . Coils should be selected for a 6-8 °F TD to maintain required
storage being to minimize product deterioration during humidity. Since all rooms require defrosting , a 4 FP I coil
storage) . Respiration heat is reduced to a fraction of the nor- design is recommended.
mal rate as a result of the low 0 2 concentration. C.A . storage
facilities are commonly sub-divided into 50' x 100' x 20' Refer to t he text, Pg . 10, for more detailed information.
FORM LE-1
PART II - SURVEY DATA: PART Ill - LOAD CALCULATIONS:
A. FACILITY DESIGN DATA: I A. HEAT TRANSMISStON LOAD: I BTU / 24 HRS
AMBIENT DESIGN INSULATED DOORS Tl) FACTOR: (TAil [ I )
~ OAYIULB,°F I~ N O ~THICKNESS . IN. fl.OOR '7 >< ..!0:0...tCHT. FT. X .2Jta..WDTH. FT. X l:µ.._FACTOO
----6.£_WET BULB, 0 f ____:r__HGT., n . ~ YP[ CEILING .30.CLLGHT. FT. X 2.Q.Q...wOTH. FT. X S,.2._,..:rot1
DESIGN
DATA
~
- - R E L. HUMID.. %
ROOM DESIGN
y BULi. •r ....aD.Q_tENGTH. f"T
-------'------wont. n ,..!!l.N.il..,S.nM[ OPN, MJN / HR
VENTILATION FANS
~ NO
TYPE DEFROST ( \/)
.LAIR _ HOT OAS
~~~·#.=AU~
I. WALL
Al.tl~~.>~t~=t=~ ~ :~.~:=
'~ '3QQ....LQHT. FT. X
~:::~: ;;: =
~ HOT. FT. )(
!!!/..4...._FACTOR
.!!lB_r,,croR
~ FACTOR
W. WALL
~=~ ~~~;D~.f%
2.Q.O_wDTH . FT. X _.{4_HQT. FT. X :!#.8.._FACTOR
~ n"f
~~;:;.r::r
INIUU.llOf<
_ _ _ HP (EA)
COM"OUNO
CFM (EA)
_ WAT(A
ELECTRIC
- KOOLGAS•
NONE
ISUBTOTAL A-TRAN SMISSION BTU /24 HRS , iuo isoo l
CONl1"UCTION T'IN THICK . Cl ) UV.lLU[
fl OOfll ::. _.--; : .;:::.;,-- NONI' - ♦ >< S S" J'7

I. INFILTRATION LOAD: I
PHYSICAL _EI_LI_NC_-+-~-=•=~=•~~= ~:.--=~ J. --,l--,;;r,
._C l -i"'-C✓
-:;"1--8()
::;-:,--(·~4_~.~'"--1 lR>'.f loool
DATA
N. WALL II r..::iw.r .><
If II
Ali -7 I I I
L WALL It - ✓ 80 4~ I I I
LWAU * * I ✓ BO '2.
W. WALL II H II • t,I' RO J ,.
'Ul~7 v t l • • N • ~ • V T,D_• ,
ISUBTOTAL B-INFILTRATION BTU / 24 HRS
c. PRODUCT LOAl>(M>,r I ) I
I . EUCTRICAL SERVICE:: I
POWER CHARACTERISTICS DISCONNECT
- EXISTING _ av RErRIQ CONTR.
R l77A i-,scl
__,l__PHASE --6Q__HEltTZ ~ VOLTAGE
-1l.O....__CONTROl VOLTAGE ___L__ey OTHERS TYPE REQD.
POWER TRANSFORMER ( "'°""') !CONTROL TRANSFORMER SERVICE AVAILABILITY

_ _ KVA REQ'D _ NO. REQ 'D _ _ KVA REQ'O 1-NO. REQ"D ~ EXISTING SERVICE. AMPS. (A)
_ _ ,_I_ ~PRIM / SEC. VOlTAGE '!l!!f.D.__/....ll.Q_PftlM / SEC. VOLTAGE _ _ EXISTING CONNECTED LOAD. AMPS. (Bl lt96 l3ft I
_,v OTHEltS-BY RErRIG. CONTR. _ 9y OTHERS - BY ltErRIG. CONTR. - - - - "VAil.ABLE SERVICE. AMPS. (A,8)
C. PRODUCT DATA:
~ SlZE{L•W.•H.). Fl.
___£2,C_coNT. WGHT.. LI. _ __ NUMBER
___!f.J.__NtOOUCT WGHT.,LI . _ __ wtlQHT (EA.), LI. D. SUPPLEMENTAL LDAD: ~'---------------<
~ ATER IAL ---MATERIAL OCCUPANCY: _!!I__ .NO. OF PERSONS ~ ITU/ PERSON / DAY TAI L[ 1
--12..J.L_SP, HT. _ _ _ s,, HT. LIGHTS: JQQ_LGTH. FT. X.ZOOWOTH. FT. L _ wAnS/ SQ. FT. X 82 BTUJWAn/ 24 HRS.
MOTORS: __.li_EQUIV. HP. x1UQ.. ITU / HP- HR. X 24
r o RKLIFTS: _ d _cQUIV HP X72000 ITU / HP /24 Hit$ J ,.-,u:
ROOM VOLUME. CU. Fl. DEFROST HEAT: - H R S . X,__WAnS X :u ITU/WAn / HR. J( .25
OTHER (
/ CU. fTT ....Ll 1,
hf'lftft!IITr Ar .;JB• F TAI Lt t (Vol. • LO. • .40)
ISUBTOTAL 0-SUPPLEMENTAL BTU / 24 HRS I ,:[ Fi1, I200 I
D.
~
MrlCE:LLANE:OUS LOAD DATA:
4£,t.uJ__.,OPI.,
rAN MOTOR HP. (ESTIMATE)
RACK PULLOOWN
.N.µ1..-:"'ATERIAL
I
I
EST. OPERATING HOURS
-2!L__r AN MOTORS
OUANTITT
E:OUIPMENT SELECTION AND DESIGN DATA :
UN NII~ COM~UIO" COMDCHUQ
I BTU / 24 HR TOTAL
(A+ B+C+ O) 12, 16~1av 1
CONVERT TO HOURLY LOAD (TAil[ I) .•. + 20
.,d{QA{£_oTHER MOT0"1. HP. _ _ tor. WGHT. LBS. --4._roRKLIFTS MODEL NO•
__d__rottKLIFTS, HP. (EST. 0 4 HP, EA.) _ _ IP, HT. .._.U: --=._D(FltOST HEATERS CAP. EA., I TU/ HR. ·•2 • ·7
__j___UGHTS, WAnS/ SQ. FT.
1
&.11
CFMEA. !J., . .:.., ":>-< 1~:,~~cr~1~R:'~~~ION / loBI 1(:>I
A«JNL.._ Af'PLIANCES, WATTS FAN MTR, EQUIV. HP. : ..M...HP. • 160 1MIN/ '39"11 Tllo'C ="'1£ [YAP. TEM P, •r .:M. 7 APPLY SAf£TY FACTOR . • ••••.••. X 1.0 ,
~ OTHER HEAT GAINS ( FORKLIFl EQUIV. HP. - ~ P. lt c" 1 , MlNI Mit "-• ••11r: _a_ SUCTION TEM P • F
CONO. TEMP. • r
:>< .lli'\ -, -==-c:::-
I ~~u(H!o~~l~~,~~TH / I13.5j 789 I
....~ ~ -- - - - -- ~·, tssumr CAlt mN TrNl /(ifAS NfSEN ro Ill/ 1RIV(SIT so·r
flJ/iL Dl'/!VND ON MC.KAIJ,Nt$, .STAClfl/lltl f pos,r,0111 "~ TN£ ~ OAD
~ D.4Y ,1.0ADINt!I
13
APPLICATION EXAMPLE
hours or more to freeze satisfactorily; products which freeze

II. BLAST FREEZING: in less than 1 ½ hours are conveyor fed .
As illustrated in th e example , the load profile of a batch blast STEP 2: Determine th e space limitat ions of the room
freezing process dictates the application of a load factor to (remember that the spa ce initially allocated by others is fre-
the average hourly load which would otherwise apply . The quently insufficient to accomodate both the equipment and
resu lt is a refrigeration system properly adapted to the initial the product) .
high rate of product heat evolution. The usual factor is 1.5,
but a lower number is sometimes appl ied based on ex - STEP 3: Finalize the room design criteria, keeping in mind
perience . In general, products with high surface-to-weig ht that design air velocity and temperature are most critical, and
ratios freeze in 2 to 4 hours, and lower factors are therefor ap- that these factors are the prime considerations in the selection
plicable when an extended freezing period is allowed . Note of a blast freezing unit.
that no load factor should be applied to conveyor fed STEP 4: Select equipment as dictated by room size and prod-
blast freezers, or to rooms equipped with single uct mass, and which is in conformance with the required air
halocarbon refrigeration systems (in the latter, freez ing temperature and velocity as finalized in Step 3 (following
time should be extended, and the room temperature allowed review of the pilot freezing test resu Its) . The equipment
to rise) . employed should be specifically designed for blast freezing
Special design considerations include the provision for room application, and should be capable of producing extremely
pressure relief, and the consistent problem of obtaining ade- high air velocities and volumes.
quate space to accommodate both the equipment and
STEP 5: The last step is to position the unit in the room . Refer
product . Provision for heater pull space must be made
to Figures C & D, Pg . 11 , for typical batch loaded blast
with electric defrost units . Utilization of coils with variable fin freezers . Note that the air travels from right to left in these
spacing minimizes the defrost requirement. diagrams, passing thru the product and gradually warming up
The following procedure should be followed in arriving at a before being returned to the coil. A critical requirement in
blast freezer design : blast freezing of this type is that product be loaded across the
complete room width thereby precluding the cold air bypass
STEP 1: Determine whether a conveyor or batch loaded which would otherwise destroy the effectiveness of the
freezer is best applied . This judgment is usually based on freezer.
product test data wherein freezing t ime with various air
temperatures and velocities has been determined . In general, Refer to the text, Pg 10, for further discussion, and to Table
batch loaded freezing is applied with products requiring 1 ½ 13, pg . 28, for test blast freezing data on selected products .
FORM LE-1
A. FACILITY DESIGN DATA:
AMBIENT DESIGN
__)!Ll.._ORY BULB,
_ _ _ W[T BULB,
I
0 f
r
~NO
INSU LATED DOORS
- - - - -THICKNESS. IN.
A.
fl.OOR
HEAT TRANSMISStON LOAD : I
Tl)
7S
.,, .,~.c,
>< - 2 LLGHT. FT, X
....
__LLwoTH. fl. x
FACTOR! {TABLE I}
....£!.._fACTOII
BTU / 24 HRS
,. 1~9_,"
_..,
. - -~m!
0
--1.__HGT., FT. Cla.&J.4.LTYPE CEILI NG 'M >r __1S_r,,cr0fl
--2..6,_LGHT. FT. X ~WDTH. fl. X
DESIGN
DATA
----6Q__REL. HUMID., %
ROOM DESIGN
----1..L_worH .. FT.
VENTILATION FANS
TIME OPN, MIN / HR
TYPE DEFROST (v')
N. WAll
E. WALL "" =
11r ,,~ .....z..___LOHT. fl. X - 1 . L. HOT. FT. X ....2.LFACTOfl
....=2Q_oRY BULB,
_ _ W[T BU LB,
0
0
f
r
..2.fo......_LENGTH , FT
-'..:f._w10TH, FT.
_m,,,J,C__NQ
____ HP(EA)
_ HOT GAS L WALi.
W. WAll
- -..L.'.f-_worH. f l. X
_ _ LGHT. fl. X
WOTH . fl. X
...14._HGT.
- - - ' <CT.
HGT.
FT.
FT.
FT.
X
X
X
----Z...FACTOR
_ _ FAC'fOR
FACTOR -
_ _ _ _ CFM (EA) •T.o.au1
- -RE L. HUMID., % ...L'1......HEIGHT, FT
I I I 2Q IMDI
fl.OOII
.... ""
CON STltUCTION
R "CONc,t....rt .$TYR£Nc
INIVLATION
TYN:
I
COM~ UNO
TKICK. (110 UVALU[
,,.,
~ 1-~~~ - ~
wu,
U)AO CV!
✓
ADJAC(N T Alt(A
f [l,j,.,• ,
T.D.
Da, • f
.. INFILTRATION LOAD: I
SUBTOTAL A-TRANSMISSION BTU / 24 HRS
[ I n:l.iu l
PHYSICAL CEILING l (•l • !lm.tt,_RM. VOL , FT'x.......£.i,__AC'fORTA•U: 'A ., .
N, WALL C v_HC J I ,o i •1 x.l.fll'ACTORTA•U:t
I I I I
DATA L WAU
L WALi. NON • • It'> I
I
✓ 110
_NO. OOORS x.___VEL.,FPM• X[t
I _ ___VENTILATION
•su,0 1 'l[L•, .Ma -o(ti:"n.
CFM x._________J.ACTOfl:T....U:
,,.1.D. ,,
.x 1440·1:J,;:;:~.~:.;~•u: 1 I
) DOOII AIIU. " ·'JX-MIN. OP£ N / 24 HRS.X - fACTOfl:
I I I
W, WALL NONC 11 -20 ISU BTOTAL 8-INFILTRATION BTU / 24 HRS I I -'J~ii'I
8. ELECTRICAL SERVICE: C. PRODUCT LOAD: I
(NOTE I)
POWER CHARACTERISTICS
___.3__PHASE _/:,,Q,_HERTZ ~VOLTAGE
DISCONNECT
- - EXISTING mg~ )~ LBS/HR. x_Z_T.D.. ' F x..Jl2SP. H:~u t x.J.Afu:~o FACT~~; L[ , / 24 ~
.J.l.D___coNTROL VOLTAGE
~fz~ /~ LBS/ HR. X //Q ITU/ ~~U t ~ O A O fACT~:;L[
10
X 24 I I
2 Z~!l lt9D I
POWER TRANSFORMER
_ _ l(VA REQ' D _ NO.
/IIO
EQ' D
CONTROL TRANSFORMER
11:VA REQ 'O - NO. REQ' D =~~LING ~ BS/ HR. ~ T.o .,• f x a.3.s,. HJA,u:
1
~ CAD FACT~; LI IOX 24 I I £~ f Zi' I
- -/- -PRIM / SEC. VOLTAGE £X.l.S.TJ.AiG)PRIM / SEC. VOLTAGE
~lfJtu I - L B S/ HR, x..__T.D.,' F x_ SP. ~A.u:u x 24 I
- BY OTHERS-BY REfRIG. CONTR. _ 9y OTHERS - BY REfRIG. CONTR. _ A VAILABLE SERVI CE, AMPS,
~ ,~ LBS/ HR. x....@_T,o .. ·r x..J.2..s,,,. ~Mu u X 24 I I ,38L399 1
C. PRODUCT DATA: I ~g~IIATIOft I - L B S x,____8TIJ/ L8 / 24 H~:.L[ t
CONTAINERS PALLETS
.E.1.SJ:L_OESCRlrrflON (nu_r~) •:..i.l~ o :.-.-:•; ;:: 11, -~•:i:-~<f'.:!1;:' l>IHI ,_,_,.. I SUBTOTAL
BA-'it.-TYPE PA.CKAGINo(/",Uttsr,c) ...AtCUl.&.-TYPE
_ _ _ CONT. WGHT., LB.
..MJM/.C_s1zE {L •W.aH.), fT.
_ _ _ NUMBER
C-PROOUCT BTU / 24 HRS
I ~144412221
g
____.J/Q_Sf>, HT.
---5.5:.,_ENTERtNG TEMP., 0
f
_ _ _ PftOOUCT WGHT .. LB. _ _ _ WEIGHT ( EA.), LB. D. SUPPlEMENTAL LOAD: I
____MATERIAL - - -MATERIAL
~ BTU,WATT/ 24 HRS.
...:...2o._rlNAL TEMP., 0 f OCCUPANCY;
_ __ s,_HT. - - -SP. HT.
--"-I~ !lllll TIME, HRS. LIOHTS:
MOTORS:
-2-'L~irif~ ~ ~~ ~O~-~~~ = ~ ;,a;;,;:.~
-7...£..EQUIV. HP. ~ BTU / HP-HR. X 24
I
{<iir}
RESPIRATION ROOM CAPACITY
~
FORKLIFTS: 2
.=HOLDING LOAD, LB. 1- -ROOM VOlUME, CU. FT. O(fROST HEAT: ~ ~ : ' . V d ! ~ A ; ; ~ ~H:~ : T : ; : : :~: :. X .25
L PER DAY - -LOADING DENSITY, LB/ CU. fl. OTHER ( );,;._,,,· --- ,.,. ,, ......1-~i:-r)
XE _ HR. SHIFT - R A T E. 8 TU / l8/ 24HR . t.o.•u: 1,
TAU[ t _ _ EST. PROD. LOAD, LB,(Vol. ll L.0. • .40)
I SUBTOTAL D-SUPPLEMENTAL BTU / 24 HRS
I lz,:!!I,~"I
O. MISCELLANEOUS LOAD DATA:
I 4 j.3121-+77~
EQUIPMENT SELECTION AND DESIGN DATA: I BTU / 24 HR TOTAL
~ PEOPLE RACK PULLDOWN I EST. OPERATING HOURS
""" ~~!IMO C0"!~I!_SOII CONDINUIIS <•+e+c+D>
""?
__LQ__tAN MOTOfl HP. { ESTIMATE) ~ MATERIAL -1.a,_rAN MOTORS QUANTITY
-· . ....,_. , ....
CONVERT TO HOURLY LOAD (TA BLE 8) . . /B
- -:,·- ..
-====-._OTHER MOTORS, HP. /.ldla.....TOT. WGHT. LBS. -=.roRKLlflS MOO(L NO. -.2..4"- ~
___::::::::::_fOffKLIFTS, HP. (EST. 0 4 HP. EA. )
_ _ l _ UGHT'S, WATTS/SQ. fl.
---1.Jl.....SP, HT. ML[U. I -----'1-DEFll:OST HEATERS CAP, EA. , BTU/ HR.
CFM EA.
-· 11 ~,~~cir~A~R:~~~ION 239ls9'J
-====---APPLIANCES, WATTS fAN MTR. EQUIV. HP.
) fOflKLlfT EQUIV. HP. = ---HP.
= ...iD......HP. d:f'i MIH / HII 0'111· TIM[ ,, .7,,G__
lt
JI. MIN/ .!! - - - T11u :_-
EVAP. TEMP. • F -~ >< ~ :><'.'"
_;><._
APPLY SAFETY FACTOR . ....... ......... x 1. O.r
SUCTION TEMP 0 f
OTHER HEAT GAINS (
COND. TEMP. Of j~:rul.Hto1i1~~16'~TH I ju,ls79 j
~ 1 ' 0 T f 9 ) ! Wi:U',..... '1t~•£llill,f¥1.JOO CONVERT TO TONS OF REfll:IGERATION ... + 12,000
,,_ , Tl<~ srD, fl,4TCII SI.AST FIUCZJAlf,
f'A<,,r,ll. OF /.S I//IOULO APPi. y. IGRANO TOTAL
I SQ~~~ONI
ai2-2,
I
14
APPLICATION EXAMPLE
enclosures as fou nd on th e BTR seri es are optimum .

Ill. BEEF CARCASS CHILLING:
Unit coolers should be of 4 FPI coil construction, and be se-
The load characteristics of a carcass chill room (or the " Hot " lected for a 10-12° F TD (the initial TD will approach 18-20 ° F,
cooler, as it is commonly called) are such that the application but will drop rapidly with the fall-off in load) . Variable fin spac-
of a load factor to the average hourly product load is man- ing (wherein the first 2 rows are of 2 FPI construction) mini-
datory. The initial rate of heat evolution has been shown by mizes the defrost requ irement, but is not recommend ed for
test to exceed the average hourly rate by 50 %. Hence the DXF applications since a 2 f in per inch coil fa ce produ ce s mar-
load factor applicable is 1.50 . The typical load profile is il- ginal superheat.
lustrated in f igure H, Page 29, where in t ime / temperature
curves for Hot Chilling are plotted . Defrost is usually accomplished 4 t imes da ily, with each cycle
being of 15 to 20 min duration . Small rooms usually approx-
Other specialized design and opera t ional requ irements apply . imate 40 sq ft / ton, with large facilities approa ching 65-70 sq
Rail height as dictated by USDA must be 11 ' 2", and a 4 to 5 ft / ton . The following guidelines may be applied :
ft clearance above the ra ils is required for supporting struc- • 5 head per ton
ture and equipment placement; accordingly ceiling height • 8 sq ft per head
should be 16 ft at a minimum . BTR units are specifically The refrigeration plant should be designed to adapt to the
designed for this application, and should be utilized whenever wide load variance . Multiple compressors with unloaders are
possible (these units will accommodate 2 rails on either side) . recommended (a twin unit is illustrated in the example) . Im -
properly appl ied equipment will short cycle, pump-down the
Small plants can present particular problems . Frequently,12 or coils, and thereby dry out th e produ ct .
14 ft ceiling heights are encountered , as is the placement of
As a final consid eration, it should be noted that round
structural steel with in the envelope. In an application of th is temperature cannot be pulled down in 18-24 hours. A c-
type, it is essential that the refrigeration be coordinated with cord ingly , a produ ct load must be estimated for th e holding
the structure to assure a clear air flow at the discharge of the cooler which will approximate a 15 degree, 24 hour pull-
unit coolers . Hite-saver® or draw-thru type unit coolers must down of 10% of the carcass weight (utilize 20 % of th e overall
be flush mounted w ith the ceiling around the periphery of th e weight for small rooms) .
room .
Refer to USDA handbook 191 for detailed meat pa cking-plant
An additional USDA requ irement is that drain pans be in- design guidelines, and to tables 11 & 12, Pg . 28, for pre-
sulated to prevent drippage on the product ; stainless calculated chill room loads.
FORM LE-1
PART II - SURVEY DATA: PART 111- LOAD CALCULATIONS:
.. FACILITY DESIGN DATA:
AMBIENT DESIGN
I
INSULATED DOORS
A. HEAT TRANSMtSSN>N LOAD : I
TD • AREA f'ACTOII:: {TAal.E I}
BTU/24 HRS
~ O R Y IUlB. f 0
I _.2.,___NQ _____J____THtcl<NESS , IN,
_ _wn BULi. Of ~ H G T., n . ~ TYPE
DESIGN _..m...._ R(L HUMID.. % ~ W O T H,, n , - - - £ . _ T I M [ OPN, MIN / HR
ROOM DESIGN VENTILATION FANS TYP£ DEFROST (\/)
DATA
~ DRY BULB. •r ...J.Q_L[NGTH, n ..LUllU,_NO
_,,,. - HOT GAS
_ _ W(T BULi, •r -2..Q_w1DTH , n . _ _ _ HP(EA) _ WAT[R
W, WAU. WOnt. FT. X HGT. FT. X
- KOOLGAS-
.l!C.ctccrR1c
REL. HUMID., % ---1-'_H[IGHT, f"t CFM (EA) NONE
I
""'
CONSHU1t
'nl. ,.,
~ . fT'1-__
INIUL,UIO,.
TH
. 111
COMP'OUNO
UYAlU[
~u•
LOAD hh
--
.\DJACUH AJl[A
l(M,-, , ,
T.D•
1>9.••
I . INFILTRATtON LOAD: I
SUBTOTAL A-TRANSMISSION BTU/24 HRS
. '
A.OOll ,rYAINI :>< 22
J9':fl'
PHYSICAL
DATA
CEILI NG
N. WALL
L W.W.
Pllli~l
" ._
,,
Wf.111(11V(I
,,
..A
;j
I
_v•_•, •
I
-- ✓ Q.5'
oo
oo
"2
,i'7
_"-7
I I
!1'"7 !7ri]
I I
I
I
~ W,W.
W. WALL "
"
,,
II ~
3
I
• - --#-
LL •Ml,GJ \llL'"4.N•<t/M:ff.•VT.O. •,
Vl't . • 41JJt ~ x ~ - ,~4-t ISUBTOTAL &-INFILTRATION BTU /24 HRS
.. ELECTRICAL SERVICE: I
C. PRODUCT LOAD: I
--3.._PHASE ___£Q___ HERTZ _<f6Q__VOlTAGE
DISCONNECT
7 . [ XISTING _ av R[fRIG CONTR. ~~ ~ / HR. x... '-£..T.o .•· , xJZ.s,,. H:....u:
1
x...l.Li.OAo f ACT~...;Ll , / 24
--1.1..A..-roNTRot.. VOLT AGE BY OTHERS TYPE REQO. ~ } - - L n ! H l t. . . --U/ \~u: lL_LOAD FACT~ X 24
1 10
-
I
PO'.VER TRANSFORMER - · : CONTROl TRANSFORMER
-l<VA REQ' O ___ NO. REQ' D - -KYA REQ' D _l_..NQ. REQ' D
_ _ / _ _ PRIM / SEC. VOLTAGE 4'0_./..2.J.Q_Pftll,4/S[C. VOI..TAGE
SERVICE AVAILABIUTY(Al!W41DrN.f7Jf~
- -EXISTING SERVICE, AMP$, ,., ~./otG}-1.85/HR. x _ _ T.o .• ·, x_ sr. Hi;..u:, lL_LOAD fACT~...;u:
10 x 24 ;:!
I
=~I;::::=!==;
I I
_,v OTHERS-BY REfRIG. CONTR. - •Y OTHERsLav R[fRIG. CONTR.
_ _ [)(ISTING CONNECTED LOAD. AMPS. (I )
_ AVAILA8L[ S[RVIC[. AMPS (A-8)
=l~[" ) - 1 . n t H R. JL._T.0 •• ' f X-11'. H:.uu: 44 X 24
I I I I
a
~WNO } - - L B S/ HR. ,r__T,O.. ' f X - I P- ~AILI: X 24
44
C. PRODUCT DATA: I
CONTAINERS PALLETS
~ - 0£SCRIPTION (N'4it"6"S)
~ T Y P E PACKAGING
~ S P. HT.
- ""'
_ _ _ CONT. WGHT., LB.
~ SIZE (L.aW.•H.), FT
_ __ NUMBER
D. SUPPl.EMENTAl lOAO: 7
--"<>DUCT WGHT.,L8. _ _ _ WEIGHT (EA.), LI.
_LQ£__ENTEAING TEMP., •r
_ M A T E R IAL - - -MAU:RIAL OCCU PANCY: _2,_ .NO. Of'PERSONS ~O.O BTU/ Pt:RSON / 0,-,Yt,,.LC I
~ f l N A L TEMP., 0 f
4 00 {
_ __ S,, HT LIGHTS: _JQ__LGTH. FT. x.2IJ. WOTH. FT. X...L WATTS/SQ. FT. X 82 BTU/ WATT/ 24 HRS. 0
_H - ~ TIME, HRS. - " ' · HT. u•1.t u T"'I~[ 44
MOTORS: .....t..a...._[QUIV. HP. ~ BTU / HP•Hlt. X 24
RESPIRATION ROOM CAPACITY f'Oltl<Llf'TS; _ _ EQUIV HP X 72000 BTU / HP/24 HRS J ,,..u:
_ _ ROOM VOLUME, CU. FT. .25 (/IM7ftl'CT)
~ A!t2MCHOlDING LOAD, LB. OEntOST HEAT: _ _ HltS. )l__WATTS X 3.4 BTU/WATT/ HIii. X
LOA~NG }
HL PER - -LOADING 0£NSITY, LB/ CU. fT;AILl a OTHER ( ):
BOX _ H . SHIFT _ _ MTE. BTU / LB/ 2:...~~i
1 ___.___EST. l"ROD. LOAD. LB. (Vol. • L.D. 1 .401
1'0fA/tC.ITY ~ r
8
.:.~,",,.;:;.~J. JSU BTOTAL D-SUPPLEMENTAL BTU / 24 HRS I 127.:!lffool
D. MISCELLANEOUS LOAD DATA: EQUIPMENT SELECTION AND Df:SIGN DATA :
..2.fMA.rlPEOPLE
_2._ _ rAN MOTOR HP. (ESTIMATE)
RACK PULLOOWN
412d£MATERIAL
I EST. OPERATING HOURS
....a.a.._f'AN MOTORS QUANTITY
I
...
UfttT '"";"!IINO I'-""=~!- COl,IOlNMiltl
CONVERT TO HOUIIIL'f LOAD CTAkC I) ..• + .22

MOOCL NO. 1r.
_.:::___.OTMER lilOTORS. HP.
--=-.._roRKLLFTS. HP. (EST. 0 4 HP. EA. )
_ _ TOT. WGHT. Lts.
_ _ $P. HT. MU: 44 I ~FORKLIFTS
--2....._Dff'ROST HEATERS CAI'. £A.. aTU/ HR.
CN EA.
... ,
o-- ~ 1~1~J1gc~~~=~~ION1
_ _ / _ _ LIGHTS, WATTS/SQ. FT.
~Al'f'LIANCES, WATTS
OTHER HEAT GAINS ( l
f'AN MTR. EQUIV. HP,
FORKLIFT EQUIV. HP.
= _.2._HP. I ( £",f) M l , 9"11 JIM!i
---HP. 1 MIN ' ,:: ---- •1u"" ,.
,. .L.6.. EVAI. TEMP. •f
SUCTION TEM, • r -s::2'
= 0 -:=-cc-
.Yfl'I.Y SAfCTY fACTOfl .
C:ONO. TEMP. •r
s.. SUPf'LEMENTAL DATA!
B HR , ltM,OINtr,
,S'J.AUGNrE~,Yq 2.,., s
10 AVO. OIILSUO WGT/HD
7)M£S ,'It"~ WEEK ,

-.,,ror ~~LoAO
A aLA.rc~
~
,1tom TA•E11:
0,8•10. ,, (ZNl"l'-T1CAT1oN MA'(
'"c:--,,,...: ,.,,Tl'/ $,.,ALL ltOOH•
r.~. ?,-1 CONVERT TO TONS Of IIIEf'RIGEIIIATION .
I ~~ <BTt<-
>
I.;~·, I .ff·;! I
0-
+ 12,000
15
APPLICATION EXAMPLE
IV. BEER STORAGE: The fo ll ow ing procedure should be foll ow ed in estimating the
refri ge ration load :
Beer storage facil ities are refrigerated for th e purpose of main-
taining product qual ity with an extend ed shelf life (from the STEP 1: Determi ne facil ity operational specifics su ch as
usual 90 days, to as mu ch as 180 days at 40 ° F). The expense method of tru ck loading (end or side), the percent of pre-
is justified by the cyclica l nature of industry sales. Storage sold / sc hedul ed del iveries vs . driver sales, the requ ired
temperatures vary from 40°F to 76°F , with t he control puint number of pa llet fa ci ngs, a 5 year sales proje ction, the
being adjusted in accordance w ith the dew point profile of a average number of in bound car loads/ day, etc .
given area (the reason being tha t carton ing would otherwise
disintegrate upon exposure to ambient cond it ions) . Draught STEP 2: Following review of the above with operating per-
beer (kegs) is stored in a separate cooler since it must be sonnel, def ine the space to be refrigerated (the primary con -
maintained at a constant temperature year-round (the range cern being whether the loading and staging areas should be
being from 34 °F to 38 °F). refrigerated) . It is the usual practice to size for expansion plan-
ned over a 5 year period .
The product leaves the brewery's pasteurizer at a maximum
temperature of 85° F, with its temperature range prior to ar- STEP 3: Determine the distributor's annua l sa les profile by
rival at the distribution point increasing (decreasing ) 1° F if product category, and compute the average pallet refrigera -
sh ipment is by truck, or 1° F per day if shipment is by rail. tion load on a weighted average basis.
Beer is shipped by pallet, with a ra il car containing 50 pallets . STEP 4: Obtain the area dew point profile, and subsequently
Car loadings are mixed in accordance with a dist ributor's sa les establish m inimum storage temperature by month.
profile . Kegs may be included w ith a can or bott le load behind
a bulkhead packed with dry ice. Pallets are wood, and vary in STEP 5: Estimate the heat ga in for each of several represent-
weight w ith location from 36 to 44 lbs. (for cans) , to 55 lbs. ative months to determine the peak load . (NOTE : As il-
(for kegs); 42 lbs. is the most common weight encountered lustrated in the example, the peak load will occasionally occur
with cans or bottles. Dimensions are 32 " x 37" x 73 ". during a w inter month due to maximum product pulldown re-
Pallet refrigeration loads based on a 45 ° F/ 24 hour product qu irements) .
pulldown are as follows: STEP 6: Review alternate insulation options to those as-
CASES/ BTU/45°F/ sumed in Step 5 above. A compound U value of .080 is a
TYPE CONTAINER PALLET 24HR commonly accepted design, but values as low as .035 are
• 12 oz tray steel can 98 85,000 sometimes justified .
• 12 oz tray alum . can 98 84,800 STEP 7: Design the refrigeration system for proper function
• 12ozMich', N .R. 56 54,000 under the load variance determined in Step 5 above. Coil TD
• 12ozN .R., 4/ 6 77 75,400 is not critical; utilize 6 FPI construction .
• 12 oz ret, 24 49 51,200
• 16 oz t ray steel can 77 89,500 See Tables 29 thru 32, Page 37, for additional product load
• Quart, N.R. 49 63,200 and container data .
FORM LE-1
PART II - SURVEY DATA: PART 111- LOAD CALCULATIONS:
A. FACILITY DEStGN DATA: I A. HEAT TRANSMISSK>N LOAD : I
BTU / 24 HRS
AMBIENT DESIGN INSULATED DOORS TO • AREA FACTOR: (TABLE I )
, t...3Q__ oRY BULB, 0
f 1----f---NO __d__THICKNESS . IN. FLOOR /,$' ..._ I IA ..L.£6..LGHT. FT. X ~WDTH. FT. X ___z.r._FACTOft
~ ' 1 : - - -WET BULB, ° F - - 8 . _ H G T.. rT. ~ TYPE CEILING ,r. - . /"I ....L..G...LGHT. FT. X _iUL_woTH. FT. X __z.z_.._,,cro,
DESIGN ,a,I .______zQ__REL. HUMID.• % _____.__wOTH ., fT ~ IME OPN, MIN / HR N. WALL O ...t..£&..._LGHT. FT. x L L . HGT. FT. x ..ct..lJ_rACTOR
L WAU. _ _WOTH . FT. X _ __ HGT. fl. X _ _ FACTOR
DATA ROOM DESIGN VENTILATION FANS TYPE DEFROST ( v)
NOTrl I~ R Y
_ _W[T BULB. ° F
BULB, 0 r _ _ L[NGTH,
_ _WIOTH , FT.
fT
- - -•o
_ _ _ _ _ HP (EA)
.£..A,.
_ WAT[A
_
-
HOT GAS
KOOLGAS9
L WAU.
W, WALL --,
--- IsuBTOTAL A-TRANSM1ss1ON Bru 124 HRs I I101 102.ol

REL. HUMID .• % HEIGHT , FT CfM (EA) (l[CTRIC NONE
"~ INSUUI.TION COM,-O UNO wu, AOJ ACl[NTAIICA T.D.
~-- ,-N O~ o•. •r
CONSTIIUCTION UYALU[ LOAD (,/1 T t: MP, ' f
THl;. (IN .)
8. INFILTRATK>N LOAD:
FLOOR :>< s-.,r /,C'
·=· --
CEILING MS.......-L -~?N:~L- ,,,_ ...,,., 20 ►
PHYSICAL
N, WALL I
•• A ____ --- ~
_,,, ·r,,;,; :1 - -RM. VOL, fTl)L__~ACTORTAIU: •Aot l lL__FACTO~All1$
I I I
--
-~ __NO. OOORS x___vEL,FPM x[r ) 00011 AIICA, " ·'] X-MIN. OPEN / 24 HRS.X-FACTOR
DATA
L WAU.
L WAU.
I
I -+ -
r ---;;--
,4/)
40
1l ___ VENTILATION CFM )L___JACTORTAIU: /' 1440 TAil[ I
W, WALL
• • JO r,,,\'
C. PRODUCT LOAD: I
ISUBTOTAL 8-INFILTRATION BTU / 24 HRS
8. ELECTRICAL SERVICE: I
~ A S [ JQ__HERTZ DISCO~Z!~!a Lev REFRIG . CONTR.
~
~ VOLTAGE
---'3.tL_coNTROl \/OlTAG[ BY OTHERS / TYPE REQO.
POWER TRANSFORMER
_ _
I CONTROL TRANSFORMER
1(\/A REQ'D _()_No. REQ 'D _ _ 1(\/A REQ' D ....&.._No, REQ 'O SERVIC~x:~~~~\ai;!~/'!:t~~ (A)
- - / - -PRIM / SEC. VOLTAGE ~ /LLQ_PRIM / SEC. VOLTAGE _ _ [)(!STING CONNECTED LOAD, AMPS. (B)
BY OTHERS BY REFRtG. CONTR. BY OTHERS.Lev REfRIG. CONTR. _ AVAILABLE SERVICE, AMPS. (A· B)
E
C. PRODUCT DATA: I
aEER...._ocscRIPTION
CONTAINERS PALLETS
° ' ~TYPE PACKAGING {NOrra) ~ TYPE(,.61 aotTU)
......1.UJ.2._CONT, WCHT., LB.
3 ~StZE (LlW.•H.), FT
____SQ__NUMBER
318Ui.n2I
~ SP. HT. D. SUPPLEMENTAL LOAD: I
____M_cNTERING TEMP., • r ~ O O U C T WQHT.,LB. ____=t!Z.__wtlGHT (EA.) , LB.
~ ~-- •r
J2ZCL..._MATERIAL .Jd2.Q...Q...MATERIAL OCCUPANCY: ---2.... . NO. OF PERSONS ,ao,,uk).BTU/ PERSON / 0AY1 ..,,u,
,,..u u ____f2._62._ $1'. HT. n,nt u LIGHTS.: .....i.C6...LGTH. FT. 'X..!!l!f .WOTH . FT. x....J. _ WATTS/ SQ. FT. X 82 8TU/WATT/ 24 HRS.
~ T~l
~ SP. HT.
MOTORS: -.JS_EQUIV. HP. xa.ll:2BTU / HP-HR. X 24
RESPIRATION I ROOM CAPACITY FORKLIFTS: ..A..3..3.EQUIV HP X 72000 8TU / HP/24 HRS TAIL[
3
_ _ RQOM VOLUME, CU. FT. DEFROST HEAT: _ H R S . x___wATTS X 3.4 8TU/WATT/ HR. X .25
~
_ _ HOLDING LOAD, LB.
PER _ H . SHIFT _ _ LOADING DENSITY LB/ CU FT OTHER ( ):
_ _ RATE, 8TU / L8/ 24 HR TAllt U
ISUBTOTAL D-SUPPLEMENTAL BTU / 24 !5"74 !9'8 !

TAil[ t ~ [ST . ~ ~_.;._OAD L8 (Yo:!• ~ ~D • 40)
HRS /
*&4SIS I CAA/~Y SO "'4ll.n~/CAA. I 117-S c.csrs/l'IIU.6T{.-.SEOON""NrrD ""'•E _ ,
D. MISCELLANEOUS LOAD DATA:
RACK PULLDOWN I EST. OPERATING HOURS
1r:~~':c~RO)TOTAL I6 ~ 63 j.3'30j
--2...__PEOPLE
_B___FAN MOTOft HP. (ESTIMATE)
.....::::::::.._ OTHER MOTORS, HP.
~ MATERIAL
- -TOT. WGHr. LBS.
I ~ F A N MOTORS
~FORKLIFTS
CONVERT TO-HOU RLY LOAD (TA8LE 8) .• . + /8
____.L__ FORKLIFTS, HP. (EST. @ 4 HP. EA.) _ _ SP, HT.TAIL[ u ~0£FROST HEATERS ~~,~~crri~R:~~~ION 364 ~29
_L........__ uaHTS. WATTS/ SQ. FT.
~ A P P \ . IANCES, WATTS FAN MTR. EQUIV. HP. = _ _ HP. 1t ( ) MIN/ MIi Ql'JII. TIL1l, :: ...a...._ APP\.Y SAFETY FACTOR . .... x 1.0 ..
OTHER HEAT GAINS ( ) FOfl:l(LlfT EQUIV. HP. - ~ P. It , 7TJ, MU(/ ~ , . _ . 1Mr : ~
CONVERT TO TONS OF REFRIGERATION . + 12.000

IE. SUPPLEMENTAL DATA: q) t:ONT'ffOL pr, VA/t/lVJLC ,SE TWEEIV 40 f 7.3 • F.
@ .r,,,v,r,vro1ty ,s BS" C"4/VS LL STY'CL EXCEPr 'J.10i1tr"1JLER.
4
.... IGRAND TOTAL I ~:':'.~oN I}};/f I
50
16 Note: M ichelob® is a registered trademark of Anheuser Busch , Inc ., St. Lou is, Mo.
APPLICATION EXAMPLE
V. NUT STORAGE: tioned . Since the product enters storage during the fall and
winter months, the peak pulldown , transmission and infiltra-
tion loads are not coincident (note that incoming product dur-
Nuts are received from growers during the October thru ing the summer months usually represents inter-warehouse
February harvest season packed in burlap bags . Bag weights transfer, and is pre-refrigerated) .
vary from 90 lb (for high quality) to 150 lb (for small size, or
seedlings) ; average bag weight is 125 lb, with a truck load be- The usual practice, therefore, is to estimate the load on the
ing 360 to 400 bags . basis of the maximum transmission , infiltration and
misce llaneous loads only, with the product load neglected .
Upon receipt at the proc~ssing and storage facility , the pro- An alternate load estimating technique is to compute the pro-
duct is cleaned, sized, and graded, with miscellaneous shells, duct load based on 24 hr pulldown at the maximum entrance
trash, etc . being removed. It is then segregated into 7 or 8 rate , and add the usual transmission, infiltration and
categories by size, and packed loose in 60" x 42" x 42 " wood miscellaneous loads recomputed for a lower design ambient
tote boxes for transfer to storage. Box weights average 170 (were the example refigured on this basis with a 75 ° F outdoor
lbs, with each containing 1800 to 2000 lbs of product. En- design, the net effect would be to reduce the transmission
trance rate into the cooler is a function of the grading and infiltration loads to 1.8 million and 1.6 million Btu / 24 hrs,
machinery capacity (and not the rate of inbound shipments respectively, with the overall load b eco ming slightly
from growers) . overstated at 60 tons) .
Tote boxes are generally stacked 4 high (or 20 ft). The box Coils should be selected for a 12 °F TD , and may be of 4 or 6
bottoms and sides are perforated with small holes, and these, FPI construction. Multiple compressors are recommended to
in combination with the loosely packed nature of the product, adapt to the widely divergent peak and holding loads.
enable adequate air movement thru the load .
Provision for reheat is usually necessary to assure main -
Customer orders are filled from storage, with the appropriate tenance of constant humidity under light load conditions . The
size and grade nuts being transferred to the plant area where simplest approach is to de-energize one refrigeration system
shelling, cutting and repackaging for customer shipment oc- while continually operating all unit fans, lights, and a prede-
cur. termined number of defrost heaters (the net effect being to
false load the operative refrigeration unit) . This approach re-
Proper storage room design is 28°F to 32°F with a 65% quires the addition of a humidistat and humidity relay (the
relative humidity; maintainance of constant humidity is function of the latter being to de-e nergize the required refrig -
critical. Processing and plant areas are not usually air condi- eration circuitry and to activate the defrost heaters).
FORM LE-1
A. FACILITY DESIGN DATA: I A. HEAT TRANSMISSK>N LOAD: I BTU / 24 HRS
AMBIENT DESIGN INSULATED DOORS TD • AREA FACTOR:" (TABLE I)
~ ORY BULB, ° F I -4---.NO ----L.__THICKNESS , IN. FLOOR ? 7 '>< I ~~LGHT. FT. X ~WDTH. FT. X ....2.9.....FACTOR
_ _ WET BULB, ° F __e___HGT., FT..~ TYPE CEILING ,it,_.,. nc• /0~ I .l..J..j:__LGHT. FT. X ~~WDTH. n.
X ...1..9. . .
__FACTOR
DESIGN ~ REL. HUMID.,% _____6___woTH ., n . .........2.12__r1ME OPN, MIN / HR N. WAll &,, 7 .l..3.4.._LGHT. FT. X ~ . HGT. FT. X ..6LFACTOR
DATA ROOM DESIGN VENTILATION FANS TYPE DEFROST ( v') E. WALL ,t:,_ 7 4 .,., J.li__woTH. FT. X _a_.f_HGT. FT. X -'!}_FACTOR
~ ORY 8UL8, ° F ~LENGTH. FT, ..11/JNJC_NQ --AIR _ HOT GAS S. WAU ~ 7 - ~LGHT. FT. X -...H.HOT. n. X ...6:!L.....FACTOR 0 •
_ _ WET BULB. Of ..L.1Lw1oni . FT. _ _ _ _ HP ( EA) _ WATER - KOOLGAse W. WAU ~-,. .,,_ ""7/ l.3..1.....wDTH. FT. X ~ H G T. FT. X ...6!J.._FACTOR
~ REL. HUMID., % ---2.4-.HEIGHT, FT.
m,
CON STJIVCTION
IN SULATION COM~UNO
U VIILU[
_ CFM (EA)
SOU.II
I.OAO 1,,1)
L ELECTAlC
AOJ"-C[NTAJl[A
TOIP'. • ,
NONE
T.O.
oe. • ,
I SU BTOTAL A-TRANSMISSION BTU / 24 HRS
TTN
fl.OOII
CEILING
;..,-,d.-,;;
•~c:~o -=='·-
,_ 4
t ><-
✓
.,_,;
q,("
27
,t,7
II. INFILTRATM>N LOAD:
• :I_ _
I
l I I 1
T.... u:,A ... .
PHYSICAL
N. WALL ~- Y}• 9£ ,t,7
RM. VOl.. FTlx...._____fACTOR
JIZJJ
•; ...L...No.DOOR$ x.....JiL.VEL.FPt,.""x [ o4A >ooo11 Altl,l "
)(___FACTOR
TA&LIEt
•
Ll~iL~~
DATA
L WAU. ,:. I ✓ CM" 4.7 I ___ VENTILATION CFM ~ ACTORT .... U: ::~.::$.)(
~]x2'Dt. 1N, OPEN / 24 HRs.x 4'.3JFACTOR
ZDNll'f/1(~ . T.... U f c=::c-
____:c:=i
S. WALL
W. WALL
lb
,r. !-- -- ✓
~
q,c
,t,7
,,. . •su,c, vn .. . .... ~ • V T.0 ..
V£L . •-,.[Jf!,J<1"if"i<"""7• //2. .e
0,
I SUBTOTAL B-INFILTRATJON BTU / 24 HRS I :s 10.n lzJ2.I

C. PRODUCT LOAD: I
8. ELECTRtcAL SERVICE: I 1------ ---~ - - - -- - - - - - -- -----
__.L_PHASE --6..Q__HERTZ ...46Q_VOLTAGE
DISCONNECT
- EXISTING _ av REFRIG. CONTR. ~~l:faT ) ~ B S/ HR. x.!!£l.......T.0., ' F X~ SP. HiAILt t )L__LOAD FM:To:!;Lt , / 2, L ilf.iQfo.QQJ
~CONTROL VOLTAGE ~ 8 Y OTHERS TYPE REQD.
;:ffz~~ / - - LBS/ HR. " '"TU/ \~eLt, )L__LOAO FACT~~~LIE
10
X 2, I I I I
POWER K~~A~E~~RMERN: 1 :Q·o lcoNrn~;AT::Q~~F~~- REQ·o
SERVICE AVAILABILITY
/tQQ....EXISTING SERVICE, AMPS. (A) ~~LINGl--;;LBS/ HR. x___T.D.. "F x _ s,_ HiA1L1: , x..__LOAO FACT~:;Lt
10
x 2, cr= i =i
_ _ _ , ~~ D,RIM / SEC. VOLTAGE ~/.1L.£..._PfflM/ SEC. VOLTAGE
_ 9y OTHERS - SY REFRIG. CONTR. _ BY OTHERS .it::'.BY REFRIG. CONTR.
-.a.__EXISTING CONNECTED LOAD. AMPS. ( 8 )
H.Q._A\IAILABLE SERVICE. AMPS, (A-8)
CONTAINIEII ,' ~ BS/ HR. x.:/:Z__ T.0.," F X£ ~SP. HT.
COOLINC T.... LIEU
X 24 .--....- 2-f.4000
,....,__..,.. ~ I l l '
L___ljLLliiiJ
~'i.~a , _ _ LBS/ HR. x___T,D.. ' F x_SP. H~A&LIE" X 24 -= 1.33 L _ l__ L_J
c. PRODUCT DATA: I ~ll;'IIATION 1--LBS x..__eruJLB/ 24 H~!.L1: , I I I I
CONTAINERS PALLETS
~ 0£SCRIPTION U¥4l. •42.
UJU.£_TYPE PACKAG1No f ' # n , w ~
fflZIUU.TYPE ~ SIZE (LlW.•H.), FT
~ S P. HT.
-1.2.Jl........CONT. WGHT., LB. _ _ _ NUMBER
.L.40.0...JRoOUCT WGHT.,LB. _ _ _ WEIGHT (EA.). LS. D. SUPPLEMENTAL LOAD: I
~ENTERING TEMP., 0 f (/lllfA)IC)
-21l.__FINAL T[MP., ° F ...l!laa.4MATERIAl (,tN1) - - -MATERIAL OCCUPANCY: ---2.....,_.NO. OF PERSONS ll&laQO BTU / PERSON / OA'f'TA•u:,
........&J____._ HT. TA.l[U _ _ _ Sf'. HT. LIGHTS: L...3.f...LGTH. FT. ~ WOTH. FT. x.. J. WATTS/ SQ. FT, X 82 BTU,'WATT/2, HRS.
------24._~ TIM[, HRS. TA&UU
~r}~:£ { GAL
BBL PER
HOUR
LOAOING
CAY
/.2..HR. SHIFT
}
RE SPIRATION
_ _ HOLDING LOAO, LB.
_ _ RATE. STU / LB/ 24 HR .

Tant t
I
1
z:OOM
-
ROOM CAPACITY
,OLu.,. cu . .,..
-LOADING DENSITY, LB/ CU. FT.
EST. PROO. L ~ ~(\I~!;;;..°- 11 .40)
uau 1'
MOTORS:
FORKLIFTS:
~~~~~s~
_LS_EQUI\I. HP. ~ BTU / HP•HR.
_!f_tQUt\l HP 1. 72000 BTU / HP 12, HRS u•u l
HEAT: -6,_;Rs. $ ~ T I S X H BTU/ WATT/ HA. X .25
)( 24
1
I SU BTOTAL ~SUPPLEMENTAL BTU / 24 HRS
D. M ISCELLANEOUS LOAD DATA:
--2...._PEDPLE RACK PULLDOWN f EST. OPERATING HOURS

__.,24._FAN MOTOR HP. (ESTIMATE) ~MATERIAL --1A-FAN MOTORS
- - = - - OTHER ,,_OTORS, HP. _ _ TOT. WCHT. LBS. __6__roRKLIFTS
__.2._FORKLIFTS, HP. (EST. 0 4 HP. EA.)
__l___ uGHTS, WATTS/ SQ. FT.(IIIOrl' a.)
_ _ S,, HT. TULi: U
I __6_0£FRDST HEATERS
BTU / HR TOTAL WITH
TIME CYCLE CORRECTION
~APPLIANCES, WATTS FAN MTR. EQUIV. HP. = ~ H P, ll (11!(i MIN/ HII _IA
Ql'llt. flMt: APPLY SAFETY FACTOR
OTHER HEAT GAINS ( FORKLIFT EQUIV. HP. - ~ P. ll :Ji) MIH/:3 ,._., TIM = _.:l:.._
BTU / HR TOTAL WITH
S. F. CORR ECTION
CONVERT TO TONS OF R[rRIGERATION ..:...12,000
....._._su_PPl_E_M_EN_T_A_L_DA_T_A_
, --~(/)_,f/AD/He MACHINE CA,.,..CITY zc;ooo LB/HA
(i)l(ti . V-'ll't>R - ro .,....-~re ,fl.,f, /fRS/OA'/ IGRANO TOTAL I SQ.T ~~TON I fl· t 3
17
APPLICATION EXAMPLE
VI. DISTRIBUTION CENTERS: application from the standpoint of infiltration. In many rooms,
the doors are never closed, w ith the resulting infiltration gain
being 3.5 to 4 tons/ door. The overall room load usually ap-
The refrigeration load in a food distribu ti on facility differs proximates 200 to 225 sq ft/ton .
substantially from that common to holding rooms utilized for
the extended (or, long term) storage of seasonal and process The load in holding freezers is dependent in large measure
foods . Product movement, and the activity level in general , is on the condition of the inbound product. Frequently, a 10 to
high, with the result being significantly increased infiltration 15 ° F pulldown load is imposed, and, since movement is
and supplemental heat gains. heavy, this load is significant. Infiltration can be estimated at 2
tons/door. A load estimating guideline of 200 to 300 sq
The produce cooler depicted in the example is illustrative of ft/ton applies due to the wide variance in product load .
the application in general. Rooms of this type are maintained
at 32-35° F with high humidity, and open into a staging or The refrigeration requirements for loading docks are difficult
loading area most frequently controlled at 50-55 ° F. There is a to estimate. The activity level is high (personnel, forklifts,
significant infiltration heat gain resulting from the high fre- etc .), as is the rate of infiltration . Dock seals may be either
quency of product movement (it is not uncommon for the en- worn or damaged, or not adaptable to certain trailer cavities.
trance doors to be open 50 % or more of the time) . Vestibule Forced ventilation is sometimes utilized to evacuate exhaust
and air doors, or strip curtains, appreciably reduce this load, fumes , and , when present, will supplant the usual infiltration
but are often not employed . Consequently, the infiltration load (if greater) . Docks are mainta ined at 35 to 55 ° F, with the
load can approach 2 to 2.5 tons per door. An additional lower temperatures affording the dual advantage of increased
characteristic of this type room is the significant product load flexibility and decreased load imposition on adjacent rooms.
result ing from reaction heat; this load may usually be Unit coolers should have face velocities under 650 FPM, and
estimated at .003 to .004 tons/sq ft, and the room load be placed such that they blow toward and above the doors to
overall will generally fall between 150 and 200 sq ft/ton. Pro- create an air curtain effect. The load range is 150 to 175 sq
per equipment application dictates unit coolers selected for a ft/ton.
6-9°F coil T .D., with face velocities not in excess of 600 FPM
for wet coil operation, or 700 FPM for light frosted Ripening rooms are usually located at the rear of the loading
operation. The over-riding design consideration in these area , and may be of ½, 1 or 2 car capacity . The load range is 3
rooms is the prevention of product damage from shrinkage, to 12 tons per room , and is accommodated most effectively
drying,or mold growth . with ind ividual halocarbon systems specifically designed for
this app lication . Since the full complement of rooms are
Deli coolers are generally ma intained at a slightly lower seldom (if ever) in simu ltaneous service, a load diversity factor
temperature (30-33 ° F), and represent an even more severe of .75 can be applied if a central refrigeration plant is utilized .
FORM LE-1
PART 11 - SURVEY DATA: PART Ill - LOAD CALCULATIONS:
A. FACILITY DESIGN DATA:
BTU / 24 HRS
AMBIENT DESIGN AREA
- ~ : .ORV BULB, r .i.J:iJj_ LGHT. FT. X ...z..:c_ woTH . n . x
_ &"Q____wu BULB. r LJll)_ . LGHT. FT. X 7 _.!C _ wDTH . n . x
DESIGN - - R E L HUMID , % LQQ__LGHT. n . K 2'2_. HGT. FT. X
- ROOM DESIGN _H__wDTH . FT. X __zo_ HGT. FT. X
DATA
e-ULS, r ·1.ao:_ tCNGTH. r"T .l..QQ__LGHT. FT. X 2.Q___HGT. FT. X
WIDTH , FT HP (EA) ---7.5:.woTH. FT. X
HEIGHT. rT cr M CEA> _ [L[CTRIC _
!H Sui.ATION -
m;an,.,.,;;;..-f-,<--:!-:C':~::c;?-:,:,--::::--f
,, .f•HIC6 l !p,j)
COM~UNO WI.All
AO~~~~~ ~_:U.
L. :! Al;_U~- LOAD h J B. INFILTRATION LOAD: I
S'S-
l_ 1- _l_ J
PHYSICAL
DATA
V~~1_$f,w- : T~::E . ✓ _9S
95"
_9 -·-
'=!
gl
3
1- -RM . VOL. , n x._ ___ ___FACTOR TAIi.£ 4A
0
__j_NO. OOORS "'1JAJVEL, FPM xr4.B 100011 AIIU..
o, 1 )(___FACTO~AILIC S ~ T( I}
n :Jx ~ I N. OPEN / 24 HRS.x-Uif"ACTOR [ ___!t.s1Ls1i,J
4 ✓ ! ___ VENTILATION CFM x...____;ACTORlAILI[ / 1440 TAI U s C-:Y-:r-J
4
4 -/ lf87 !!i"l 6 !
f-c'-._
PR_D_cDcc
UC' -T-'-
LD_Ac_
D,_ _ _1~--- - - - - - - - -- - - -- - --
8. ELECTRICAL SERVICE: I
POWER CHAR ACTERISTICS DISCONNECT
• ___ EKIS TING _ _ BY AEFRIG CONTR.
~~~~CJ' ' ~ L B S/ HR. ,c__£_T.o .• ·r x..J'OsP. H~Aell[ • l(__LOAD FACT~~;LI[ 1/ 24
~~~~T~GHE[ATZ ~VOLTAGE
_L_ 9y OTHERS - - · - · _ , __ TYPE R(QO
. .. ~fz~~~ ,_ _
I
LBS/ HR. " - -- -- ~TU1\~eL1C l(__LOAO FACT~~;U IO K 24
. ·- ·--------- - --·-·· I
POWER TRANSFORMER(NDIYE)
_ _ KVA A[Q' D •
CONTROL TRANSFORMER
NO. REQ 'O _ _ KVA A[Q 'O _J___NQ. RE Q'O S~RVICiK~~~~~A:E1;!~i~::wsr~~~✓ ~i~~LiNol-- L,._BS/ HR. x.___ _ _ T.o .. · r x _ SP. HJ,;,,Ll[ t l(__LOAD FACT~:;u /
1
24
_ _ / _ _ PfUM ISEC. VOLTAGE ~/...1..ILPAIM / SEC. VOLTAGE

- BY OTHERS-BY REFRIG. CONTR. _ BY OTHERS 'll'.'.ev RHRIG. CONTR.
_ _ (KtSTING CONNECTEO LOAO. AMPS. ( 8 )
____ _AVA ILABLE SERVICE . AMPS (A·BJ
~~l~~u ~ BS/ HR. x._£,_T .o .• ·r K~j:l_sP. HJ,;,lll u x 24 ,,_.C,Alf.TONS/DA.Y
~~i~~c 1,,100.o~S/ HR. x.__T.o .,• r )( _ SP. ~;..ll[ u X 24 ~oo,soo_~,M
r-··- -- -·
~11;111ATION ! -- LBS x..:LQ_BTU/ LB / 24 H~1iLI[ • .,
C. PRODU:.:C::_
T_:D:=
A.T:.:A::.
' _ __
/1ftQJJ/JC,£, D£SCRIPTION ·- - CoNTA1NERS ··- PALCns
CMmtl...TYPE PACKAGING
~ TYPE - --===--- SIZE (L . w .• H.), n 6 I0.24 l2M 1
_JQ_SP. HT. (Jl'/6.) AVG, CONT. WGHT., LB. _ _ _ _ NUMBER
~PRODUCT WGHT., LB. _ _ _ _ WEIGHT (EA.), LB.
D. SUPPLEMENTAL LOAD: \
- ~ENTERING TEMP .• 0
r
~ F I N A L TEMP .. 0 r
£,i,6,,£./l._MAT(RIAL - - -MATERIAL OCCUPANCY: ..2. NO. or PERSONS xl/SOO BTU/ PERSON / CAY JAILI['
...a..3.LSP. HT. TAILI[ u - - -SI'- HT, 1AIU u J.£}Q_ . LGTH. n . x..75 WDTH . n . X. I WATTS I SQ, FT. K 82 STU WATT / 24 HRS .
~ j ~ T I M E, HRS,
RESPIRATION ROOM CAPACITY- --
MOTORS:
:M::g~;:·HH:~ ~ ! ~; ~~~=tH~S TAILI[ 3 K 24
N} { ~
L PER
LOA~NG } ~ OLDING LOAD, LB.
FORKLIFTS:
DEFROST HEAT : __,,_
OTHER (
HAS. x/~
i: . ~ILLY..
ATTS K ] .4 BTU/ WATT/ HR. X 25
WAD"S bw,r • 1~000 (Au«,rs)
X _ "irf"'SHIFT ~RATE. BTU / LB/ 24 HR .
' •AW<t'AGE TAil(•

ISUBTOTAL D-SUPPLEMENTAL BTU / 24 HRS
D. MISCELLANEOUS LOAD DATA: BTU / 24 HR TOTAL
__,2.__PEOPlE
I_(A+ B+C+ D)
__/..Jt_rAN MOTOR HP. (ESTIMATE) CONV(AT TO HOURLY LOAD (TABLE 8) + 20
-=--OTHER hlOTOAS, HP, BTU / HR TOTAL WITH
_a._roRKLlnS, HP. (EST. @ 4 HP. EA. ) TIME CYCLE CORRECTION
____L____ LIGHTS, WATTS/ SQ, FT. APPLY SAFETY FACTOR X 1.10
___:::::__ Af'f'LIANCES, WATTS
-==--OTHER HEAT GAINS (
CONVERT TO TONS OF REFRIGERATION -:- 12,000

£. SUPPLEMENTAL DATA: .s'rOR,-.&r Nit/OD /11r'fAY L'Jt7ElfD ~ROM
/0 ro ISJ)AYS - HUM/OlrYc<UTIC>.L-vSC 7•,.- COIL r.o. [ GRAND TOTAL f so~~~ToN I ✓£~·.$
18
APPLICATION EXAMPLE
VII. WALK-IN COOLERS: II. Milk Cooler - Specific Product Load:

• 10 ' W X 12 ' L X 8 ' H@35° F
GENERAL • 300 gal/ day entering@ 45° F
Pre-fabricated walk -in coolers and freezers are utilized for a • 10 hour pulldown
wide variety of refrigerated storage, chilling and freezing • 80° F ambient design (a ir cond . space)
applications, the most common of which is the point-of-sale • (3) 30 " x 66" glass display doors
holding room.
• Refrig . load less product (Table 40)
Since standard configurations with an extensive experience 7125 x 0.75 (C.F . @80 ° F) ....... . 5,444 Btu / hr
factor are involved, loads may be precalculated and charted • Product load (Table 42)
as a matter of convenience .
A brief description of the precalculated walk-in cooler data 456 Btu / hr / 100 gal x _300 x -24 ..... 3,283 Btu / hr
included herein is as follows: 100 10
• Display door infiltration (Table 43)
TABLE NO. DESCRIPTION 960 x 3 ... . ... . ............... 2,880 Btu / hr
40 Tabulates transmission, infiltration, lighting, Totalrefrig . load ............ 11,607Btu / hr
occupancy and related miscellaneous loads
for 8' and 10' prefabricated coolers in the 40 Ill. Holding/Pulldown Freezer:
most common configurations. Note that prod- • 16' W X 32' L X 10' H@ - 20 ° F
uct load is excluded for the purpose of ena- • 2000 lbs fish / day entering@ 35 ° F
bling greater applicational flexibility . Loads are • 100° F ambient design
based on : • Product packaged & boxed
• 95° F ambient design • 16 hour pulldown
• Average usage
• Refrig . load less product (Table 40)
• Indoor installation
26,600 Btu / hr x 1.10
• 3" urethane (or equivalent) insulation (C . F. @ 100° F) . .... . ..... . ... 29,260 Btu / hr
• 18 hour compressor operation • Product load (Table 42)
Correction factors are noted for other am-
bients, and for light or heavy usage situations . 2000 24
817 Btu / hr/ 100 lbs x - - x - .... 24,510 Btu / hr
100 16
41 Tabulates average product loads by room
volume. Data is based on actual Hussmann Total refrig . load ... . .. ... .. . 53,770 Btu / hr
experience with field applications, and is
intended for use with holding rooms only IV. Ice Cream Hardening/Storage Freezer:
when the specific product loading is • 30 ' W x 30 ' L x 10 ' H@ - 20 ° F
unknown. • Soft mix@ 28 ° F
42 Tabulates specific product loads on the basis • Assume maximum daily capacity
of 24 hour pulldown with 18 hour operation . • 100% overrun; wgt / gal = 4.6 lbs
• 95° F ambient design
This table should be used for all pulldown
coolers and freezers, or when the specific • Refrig . load less product
product entering rate and condition is known . (Table40) ................. . .. 37,000 Btu / hr
Note: batch blast freezing, and certain other • Product load (Table 42)
specialized applications such as ice cream Assuming 3.3 gal / sq ft (see Table 7, Note 7) , the no. of
hardening, require adjustment of the 24 hr gal to be hardened is:
pulldown data. The applicable formula is: 900 sq ft x 3.3 gal/ sq ft = 2970 gal.
and the product load based on a 10 hr hardening time is
therefore :
Q = Charted Value x 24 3284Btu / hr/ 100gal x 2970/ 100 x
Btu I 24 hrs Pulldown or Freezing Time hrs 24 / 10 ... . ............. ... ... 234,083 Btu / hr
Total refrig . load .... . .. . ... 271 ,083 Btu / hr
43 Tabulates additional infiltration loads for glass
display doors. V. Beer Cooler:
• 12'W X 20'L X 10'H@35°F
Additionally, Table 32 tabulates the total capacity re - • 900 case capacity with 20% daily turn
quirements for walk-in beer storage coolers. • Product entering temp. of 50°F
• 95°F ambient design
Product loads not tabulated in Table 42, or loads for spe-
cialized applications, may be estimated in the usual manner • Refrig . load less product assuming heavy
utilizing Form LE-1. usage (Table 40)
11,100 X 1.15
SPECIFIC EXAMPLES: (C.F . @ heavy usage) ........ .. 12,765 Btu / hr
I. Cooler - Average Product Load: • Product load (Table 42)
• l0 ' W X 12' L X 8 ' H@36° F 2670 Btu / hr/ 100 Cases x
• 95° F ambient design
__900_ ........... . ....... . ... 4,806 Btu / hr
• Refrig . load less product 5 X 100
(Table40) ...... . ..... . .... . ... 7,000 Btu / hr
• Average product load Total refrig. load . .. ..... . ... 17,571 Btu / hr
(Table41) ....... .. ...... . .... . 1,800 Btu / hr
Total refrig . load .... . .... .. .. 8,800 Btu / hr
19
APPENDIX-TABLES
HEAT GAIN FACTORS IN BTU/SQ FT /24 HRS FOR COMMON
• • INSULATING & BUILDING MATERIALS
TEMPERATURE DIFFERENCE - °F (AMBIENT LESS STORAGE TEMPERATURE)
K Factor Inches 1 10 20 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100 105 110 115 120 125 130
3 3.85 39 77 116 135 154 173 193 212 232 250 270 288 308 327
4 2.28 23 46 68 80 92 103 114 125 136 148 160 171 184 194 206 217 228 239 250 262 272 285 296
en 5 1.82 18 36 55 64 72 82 91 100 110 118 128 137 144 155 164 173 182 191 200 209 220 228 236
en 6 1.52 15 30 46 53 61 68 76 84 92 99 106 114 122 129 136 144 152 160 168 175 184 190 198
ct
...J 7 1.30 13 26 39 46 52 59 65 72 78 85 92 98 104 110 118 124 130 137 144 150 156 163 170
C,
~
.38 8 1.14 11 23 34 40 46 51 57 63 68 74 80 86 92 97 102 106 114 120 126 131 136 143 148
ct 9 1.01 10 20 30 35 40 45 50 55 61 65 71 76 81 86 91 96 101 106 111 116 121 126 131
0
LI. 10 0.91 9 18 27 32 36 41 46 50 54 59 64 68 72 11 82 86 91 96 100 105 108 114 118
11 0.83 8 17 25 29 34 37 42 46 50 54 58 62 68 71 74 79 83 87 92 95 1(1() 104 108
12 0.76 7.6 15 23 27 30 34 38 42 46 49 54 57 60 65 68 72 76 80 84 87 91 95 99
3 2.40 24 48 72 84 96 108 120 132 144 156 168 180 192 204 216 228 240 252 264 276 288 300 312
4 1.80 18 36 54 63 72 81 90 99 108 117 126 135 144 153 162 171 180 189 198 207 216 225 234
C 5 1.44 14 28 42 50 58 65 72 79 87 94 101 108 115 122 130 137 144 151 159 166 173 180 188
a: 6 1.20 12 24 36 42 48 54 60 66 72 78 84 90 96 102 108 114 120 126 132 138 144 160 176
ct 7 1.03 10 20 30 35 41 46 52 57 62 67 72 77 82 88 93 98 103 108 113 118 124 129 134
0
al
::ii::
.30 8 0.90 9 18 27 32 36 41 45 50 54 59 63 68 72 11 81 86 90 95 99 104 108 113 118
a: 9 0.80 8 16 24 28 32 36 40 44 48 52 56 60 64 68 72 76 80 84 88 92 96 100 104
0
(.) 10 0.72 1 14 21 25 29 32 36 40 43 47 50 54 58 61 65 68 72 76 79 83 86 90 94
11 0.66 6.5 13 19.5 23 26 30 33 36 40 43 46 50 53 56 60 63 66 69 73 76 79 82 86
12 0.60 6 12 18 21 24 27 30 33 36 39 42 45 48 51 54 57 60 63 66 69 72 75 78
1 5.76 58 115 173 201 230 260 290 320
2 2.88 29 58 86 101 115 130 144 158 173 187 202 216 231 245 260 274 288 303
en
wen 3 58 68 77 86 96 106 115 125 135 145 154 163 173 182 192 202 212 221 231 240 251
1.92 19 38
C Z ct 4 1.44 14 29 43 511 58 65 72 79 86 94 101 108 115 123 130 137 144 151 159 166 173 181 188
wW...J
C a: c, 5 1.15 11 23 34 40 46 51 58 63 68 75 80 86 92 98 102 109 115 121 126 132 136 143 1511
zct I-
>a: .24
w
ll. en ca 6 0.96 9.6 19 29 34 38 43 48 53 58 62 68 72 11 82 87 91 96 101 106 111 115 120 125
>-
>< ...J LI. 7 0.84 8.4 17 25 29 34 38 42 46 50 55 59 63 68 72 76 80 84 88 92 97 101 105 109
w Ca:
ll. 0 8 0.72 7.2 14 22 25 29 32 36 39 43 46 50 54 57 61 65 69 72 76 80 83 86 90 93
9 0.64 6.4 13 19 22 26 29 32 35 38 42 44 48 52 54 58 61 64 67 70 74 76 80 84
10 0.58 5.8 12 17 20 24 26 29 32 34 38 40 44 48 49 52 55 58 61 64 67 69 73 75
1 4.44 44 89 133 155 178 200 222 244 266 289 311 333
w 2 2.22 22 44 67 78 89 100 111 122 133 145 156 167 177 189 200 211 222 233 244 255 266 278 289
oz
wW 3 1.48 15 30 44 52 60 67 74 81 89 96 104 111 118 126 133 141 148 155 163 170 178 185 192
C a: 4 1.11 11 22 34 39 45 50 56 61 67 73 78 84 89 95 100 106 111 117 122 128 133 139 145
::::,>
a: I-
I-en .185
5 0.89 9 18 27 31 36 40 45 49 54 58 62 67 71 76 80 85 89 93 98 102 107 111 116
><~
WQ 6 0.74 7.4 15 22 26 30 33 37 40 44 48 52 56 59 63 67 70 74 78 81 85 89 92 96
ll. 7 0.63 6.3 13 19 22 25 28 32 35 38 41 44 47 50 53 57 60 63 66 69 72 76 79 82
8 0.56 5.6 11 17 19 23 25 28 31 34 37 39 42 45 48 50 53 56 59 61 64 67 69 72
1 3.84 38 11 115 134 154 173 192 211 230 250 268 288 307 326
, wen
wu...J 2 1.92 19 38 58 67 77 87 96 106 115 124 135 144 154 163 173 183 192 202 212 221 231 240 249
z::5~ 3 1.28 13 26 38 45 51 58 64 71 77 83 90 96 102 109 115 122 128 135 141 147 154 160 167
ct ll.
:I: ' ll.
ct .16
t:i~ w 4 0.96 9.6 19 29 34 38 43 48 53 58 63 68 72 76 82 87 91 96 101 106 111 115 119 125
a::cZ 5 0.75 7.5 15 23 26 30 34 38 41 46 49 52 56 60 64 68 71 75 79 83 86 90 94 98
::::, w ct 6 0.64 6.4 13 19 22 26 29 32 35 38 42 45 48 51 54 57 61 64 67 70 74 77 80 83
m~:I:
ct ct t:i 3 1.04 10 21 31 36 42 47 52 57 62 68 73 78 83 88 94 99 104 109 114 120 125 130 135
...JO
en u.::::,
a: .13 4 0.78 7.8 16 23 27 32 35 38 43 46 51 55 59 63 66 70 14 18 82 86 89 94 98 101
5 0.62 6.2 12 19 22 24 28 31 34 37 40 43 47 50 53 56 59 62 65 68 71 14 18 8
Single Glass 810
27 270 540
OoobleG~ss 11 110 220 330 385 440 495 550 600 660 715 770 825 880 935 990
c,~ 740 770 810 840 875 910
z ct Triple Glass 1 70 140 210 245 280 320 350 390 420 454 490 525 560 595 630 665 700
cir
...JW
6NCone. on Grade
B" Cone' & 4"
4.8 48 96 144
-1- Extrud. Styrene 1.08 11 22 32 38 43 49 54 59 65 70 76
::::, ct B" Cone' & 6" Expand.
al~ Styrene or 4"' Urethane 0.96 9.6 19 28 33 38 43 48 53 57 62 67
s· Cone' & s·
Expand. S1yrene 0.71 7.1 14 21 25 28 32 36 39 43 46 50 53 57 60 64
Note 1: 4 " su b floor & 4" w earing surface enclosing intermediate insulation slab .
20
APPENDIX-TABLES
HEAT TRANSMISSION COEFFICIENTS FOR OTHER
TABLE 1B INSULATING AND BUILDING MATERIALS
DENSITY MEAN TE MP CONDUCTIVITY CONDUCTANCE RESISTANCE R
MATERIAL LB / CU FT OF K C PERIN OVERALL
Asbestos-Cement Board 120 75 4 .0 0.25

Plaster Board, 1/2 " 50 75 2.25 0.45
~o
-a: Plywood 34 75 0.80 1.25
O,:t Insulating Board, 22 75 0.82 1.22
:::!o Sheathing, 1 /2"
::> al
al Sound Deadening Board ,1/2" 15 0.74 1.35
Hardboard, Siding 7 / 16 " 40 75 1.49 0.67
Particleboard, Med . Dens . 50 75 0.94 1.06
c.,
z a: Vapor, Permeable Felt 75 16. 70 0.06
-w Vapor, Seal, 2 Layers 75 8.35 0.1 2
0 ll.
:::! <t of Mopped 15 lb Felt
::> ll. Vapo r, Seal, Plastic Film 75 Negl.
al
Carpet & Fiber Pad 75 0.48 2 .08

Carpet & Rubber Pad 75 0.81 1.23
c.,
z Cork Tile, 1/8 " 75 3.60 0 .28
a: Terrazzo, 1" 75 12.50 0 .08
0 Tile, Asphalt Vinyl 75 20 .00 0.05
0 or Linoleum
...I
LI. 1.05 0 .95
Wood Subfloor, 25/32"
Wood Flooring 1.45 0.69
Blanket, Fiberglass 1.0 75 0 .29 3.45
Blanket, Mineral Wool 0 .5 75 0 .32 3.12
Loose Fill , 5.0-8.0 75 0 .37 2 .70
z Perlite, Expanded
0
i'.= Loose Fill , Glass Fiber 2.5 75 0.28 3.46
<t
...I Loose Fill , 7 .0-8.2 75 0.47 2 .12
::> Vermiculite, Exp.
CJ)
z Insulating Roof Deck , 2 " 75 0.1 8 5.56
Mineral Fiber Board, 23 75 0 .42 2. 38
Accoustical Tile
Roof Insulation . 2" (Note 1) 75 0.19 5.56
Sawdust 75 0.45 2.22
u
CJ) Snow 1.2-3.6 0 .83-0.27
Soil 7.2-12.0 0. 14-0 .08
~
Water 4 .2 0.24
Brick, Common 120 75 5. 0 0.20
Brick , Face 130 75 9.0 0.11
Concrete (Sand & Gravel) 140 12.0 0.08
>
a: Concrete Block (Sand 75 0.90 1.11
z & Gravel - 8 " )
0
CJ) Concrete Block, Cinder, 8 " 75 0.58 1.72
<t Concrete Block, Cinder, 12 " 75 0.53 1.89
~ Gypsum Plaster (Sand) 105 75 5.6 0.18
Stone, Lime or Sand 75 12 .50 0.08
Tile, Hollow 2 Cell , 6 " 75 0.66 1.52
c., Asphalt Roll Roofing 70 75 6.5 0. 15
z Roofing, Built-Up, 3/8 " 70 75 3.0 0.33
i!
0 Shingles, Asbestos Cement 120 75 4.76 0 .21
0 Shingles, Asphalt 70 75 2 .27 0.44
a:
Asphalt lnsul. Siding , 1/ 2 " 75 0.69 1.46
Wood, Bevel , 1 / 2" x 8 " 75 1.23 0.81
c.,
z Lapped
0 Aluminum or Steel 1.61 0 .61
CJ) (Sheathed)
Insulating-Board 0.55 1.82
Backed , 3 / 8 "
0 Hardwoods (Maple, Oak) 45 75 1.10 0 .91

0
0 Softwoods (Fir, Pine) 32 75 0 .80 1.25
~ Softwoods (Fir, Pine), 3/4 " 32 75 1.06 0 .94
Note 1: V ariou s t hicknesses to meet U. S. Department of Commerce Standard .

21
Extracted From 1972 ASHRAE Handbook of Fundamentals - Repri nted By Perm ission
APPENDIX-TABLES
1r•.1:i ■ :::W.J SOLAR RADIATION ALLOWANCE IF.!.1:i ■ :::acl MOTOR EQUIVALENCIES

°F TO BE ADDED TO BTU PER HORSEPOWER-HOUR
SURFACE NORMAL T .D . (NOTE 1)
HORSE- Connected Load Connected Load Motor Only
TYPE East South West Flat POWER And Motor In Only In In
Wall Wall Wall Roof Refrigerated Refrigerated Refrigerated
Space (Note 1I Space Space
~ Slate Roofing
a: Tar Roofing 8 5 8 20 1/8 to ½ 4250 2545 1700
<(
C Black Paints ¾-3 3700 2545 1150
Unpainted Wood
~ Brick
5-20 2950 2545 400
::>
cw Red Tile 6 4 6 15 Note 1: Use for forced circulation unit coolers.
Dark Cement
~
Red, Grey, or Green Pain
I- White Stone
J:
(!l Light Colored Cement 4 2 4 9
:::i White Paint
Notes: 1. The F degrees noted are to be added to the normal

temperature difference to compensate for sun effect in
calculating transmission heat gain.
2. Not to be used for air conditioning design .
3. Add 50% to charted values for buildings adjacent to highly
reflective surfaces such as sun, water, or heat-repellent glass.
AVERAGE AIR CHANGES PER 24 HRS FOR MED. TEMPERATURE (ABOVE 32°F)
TABLE 4A ROOMS DUE TO INFILTRATION AND DOOR OPENINGS
VOLUME AIR CHANGES VOLUME AIR CHANGES VOLUME AIR CHANGES VOLUME AIR CHANGES
CUFT PER24HR CU FT PER24 HR CUFT PER24 HR CU FT PER24 HR
200 44.0 1000 17.5 6000 6.5 30000 2.7

300 34.5 1500 14.0 8000 5.5 40000 2.3
400 29.5 2000 12.0 10000 4.9 50000 2.0
500 26.0 3000 9.5 15000 3.9 75000 1.6
600 23.0 4000 8.2 20000 3.5 100000 1.4
800 20.0 5000 7.2 25000 3.0 200000 0.9
Note: For heavy usage, multiply above values by 2. For long storage, multiply the above values by 0 .60. Not valid if
ventilating ducts or grilles are used .
AVERAGE AIR CHANGES PER 24 HRS FOR LOW TEMPERATURE (BELOW 32°F)
TABLE 48 ROOMS DUE TO INFILTRATION AND DOOR OPENINGS
VOLUME AIR CHANGES VOLUME AIR CHANGES VOLUME AIR CHANGES VOLUME AIR CHANGES
CUFT PER24 HR CU FT PER24 HR CU FT PER24 HR CU FT PER24 HR
250 29.0 1000 13.5 5000 5.6 25000 2.3

300 26.2 1500 11.0 6000 5.0 30000 2.1
400 22.5 2000 9.3 8000 4.3 40000 1.8
500 20.0 2500 8.1 10000 3.8 50000 1.6
600 18.0 3000 7.4 15000 3.0 75000 1.3
800 15.3 4000 6.3 20000 2.6 100000 1. 1
Note: For heavy usage, multiply above values by 2. For long storage, multiply the above values by 0.6. Not valid if
ventilating ducts or grilles are used.
Tables 2, 3, 4A & 48 from 1972 ASH RAE Handbook of Fundamentals - Reprinted by Permission
22
APPENDIX-TABLES
.,._,:i•:::a."t HEAT REMOVED IN COOLING AIR TO STORAGE CONDITIONS (BTU PER CU FT)
TEMPERATURE OF OUTSIDE AIR, ° F
STORAGE ROOM 85 90 95 100
TEMP .
OF RELATIVE HUMIDITY , PERCENT
50 60 50 60 50 60 50 60
65 0.32 0.52 0.58 0.81 0.85 1.12 1.15 1.46
60 0.58 0.78 0.83 1.06 1.10 1.37 1.39 1.70
55 0.80 1.00 1.05 1.28 1.32 1.59 1.61 1.92
50 1.01 1.21 1.26 1.49 1.53 1.79 1.82 2.13
45 1.20 1.40 1.45 1.68 1.71 1.98 2.00 2.31
40 1.37 1.57 1.62 1.85 1.88 2.15 2.17 2.48
35 1.54 1.74 1.78 2.01 2.04 2.3 1 2.33 2.64
30 1.78 2.01 2.05 2.31 2.33 2.64 2.65 3.00
TEMPERATURE OF OUTSIDE AIR , ° F

STORAGE ROOM 40 50 90 100
TEMP .
OF RELATIVE HUMIDITY , PERCENT
70 80 70 80 50 60 50 60
30 0.21 0.26 0.55 0.62 2.05 2.31 2.65 3.00
25 0.37 0.43 0.71 0.78 2.20 2.46 2.79 3. 14
20 0.52 0.58 0.86 0.93 2.33 2.60 2.93 3.28
15 0.66 0.72 1.00 1.07 2.46 2.72 3.05 3.40
10 0.80 0.85 1.13 1.20 2.58 2.84 3.17 3.52
5 0.92 0.97 1.25 1.32 2.69 2.95 3.28 3.63
0 1.04 1.09 1.36 1.43 2.80 3.06 3.38 3.74
- 5 1.15 1.20 1.47 1.55 2.90 3.16 3.48 3.84
- 10 1.26 1.31 1.58 1.65 3.00 3.26 3.58 3.93
- 15 1.37 1.42 1.69 1.76 3.10 3.36 3.68 4.03
- 20 1.47 1.52 1.79 1.86 3.19 3.46 3.77 4.12
- 25 1.57 1.62 1.89 1.96 3.29 3.55 3.86 4.21
- 30 1.67 1.72 1.99 2.06 3.38 3.64 3.95 4.30
From 1972 ASH RAE Handbook of Fundam en tals - Reprin ted by Permission
TABLE 6 OCCUPANCY HEAT ICE CREAM DATA

ROOM TEMPERATURE HEAT PER PERSON PERCENT OF HARDENING LOAD
OF BTU / 24 HRS OVERRUN BTU / GAL ICE CREAM
50 17,300 60 532
40 20,200 70 500
30 22,800 80 470
20 25,200 90 447
10 28,800 100 425
0 31 ,200 110 405
- 10 33,600 120 386
Derived from 1972 ASHRAE Handbook of Fundamentals - Notes:
Reprinted by Permission
(wgt / gal of mix) - (wgt / gal ice cream)
1. '¾o overrun = --~------=----=------
wgt. / gal of ice cream
TABLE 8 TIME CYCLE FACTORS 2. Values based on entering temp of 25° F (30 % frozen).
no of gal x Btu / gal
RECOMMENDED FACTORS 3. Formula: Product Load (Btuh) = --------
hardening time (hrs )
APPLICATION 24 HOUR HOURLY
4. 8-10 hr hardening time should be used with forced air circulation;
(DIVIDE BY) (MULTIPLY BY)
adjust the calculated load for 18-20 hr compressor operation.
Coil Temp. Above 32° F - 5. See Table 42 for prefigured 24 hr hardening loads at28° F ent.
No Frost Accumulation 24 1.0 temp . & 18 hr comp. operation (the values charted in Table 42
must be adjusted for the desired hardening time - i.e.,
Light Frost With Positive 8 or 10 hrs).
Defrost Systems 22 1.1
6. At 100% overrun, avg. wgt / gal is 4.6 lb with 60% water content.
Med. Temp. With Positive 7. Estimate hardening rooms at a peak daily production rate of
Defrost Systems 20 1.2 3.3 gal / sq ft and for a storage capacity of 10 gal / sq ft, if
sized to stock all flavors .
Low Temp. With Positive
Defrost Systems 18 1.3 8. Estimate storage rooms@ 25 gal / sq ft when stacked solid
6 ft high (including aisles) .
Off Cycle Defrost, 35°F or
Higher Storage Temp., With Extracted from 1971 ASH RAE Guide & Data Book - Reprinted
Evap. Temp. Below32° F 16 1.5 by Permission
Note: Factors noted are for average frosting. For heavier frost, or
lower than normal evap. temps., use 1-2 hrs less oper. time.
23
APPENDIX-TABLES
TABLE 9 PROPERTIES AND STORAGE DATA FOR PERISHABLE PRODUCTS
SP. HEAT BTU / LB /°F' LATENT' HIGHEST WATER f----S~H_O_R_T_S_T_O_R_A~G_E_ _~ - - ~ -L_O_N_G_S_T~O_R_A_G_E_~---i
PRODUCT ABOVE BELOW HEAT OF FREEZE CONTENT TEMP RESPIRATION RESPIRATION APPROX.
FREEZE FREEZE FUSION POINT % RH % HEAT TEMP RH % HEAT STORAGE
POINT POINT BTU / LB °F °F MIN -MAX BTUILBl24 HR °F MIN -MAX BTUILB/24 HR LIFE
DAIRY (See Tables 24-28 for additional Milk / Cheese Data )

PRODUCTS
Butter .64 .34 15 30.0 15.0 40 75-80 -5 to -10 80-85 6Mos
Cheese
• American .64 .36 79 17.0 55.0 408 75-80 32 8 75-80 12Mos
• Limburger .70 .40 86 19.0 60.0 408 80-85 32 8 80-85 2Mos
• Roquefort .65 .32 79 3.0 55.0 45 8 75-80 30 8 75-80 2Mos
• Swiss .64 .36 79 15.0 55.0 408 75-80 32 8 75-80 2Mos
Cream .85 .40 90 28 .0 55.0 35 -5to -10 4M os
Eggs
• Crated .75 .42 96 3o.o• 66.0 408 80-85 31 8 85-88 12 M os
• Frozen .42 96 3o.o• -5to -10 18Mos
• Whole Solid .22 .21 4 3.0 40 8 80 40• 80 12 M os
Ice Cream .75 .42 89 28.0 61 .0 -15 -15 3-4 M os
Milk
• Fluid Whole .92 .48 125 31 .0 88.0 35 5 Days
• Condensed .42 40 28.0 40 40 3Mos
• Evaporated .72 106 74.0 Rm Tem p 12 Mos
• Dried .22 4 3.0 50 80 3Mos
Oleo .32 .25 22 15.5 45 60-70 35 60-70 8Mos
FRUIT
Apples .87 .45 121 29 .3 84.1 35 6 85-88 8 .72 30 6 85-88 8 .48 3-8 M os
Apricots .88 .46 122 30.1 85.4 35 80-85 .96 31 80-85 .48 2 W ks
Avocados .81 .45 118 31.5 82.0 50 6 85-90 8 456 85-90 8 3 W ks
Bananas
• Green .80 .42 108 30 .6 74 .8 56 90-95 .17
• Ripe .80 .42 108 30 .6 74.8 56 85-90 .17 8 Days
Berries (Gen) .88 .45 120 30 .0 84.0 35 80-85 2.90 31 80-85 2.90 8 Days
Cherries .86 .45 116 28.8 80.4 35 80-85 1.35 31 80-85 .75 2Wks
Coconuts .58 .34 67 30.4 46 .9 35 80-85 32 80-85 2Mos
Cranberries .90 .46 124 30.4 87.4 40 85-90 .48 36 85-90 8 .48 3 Mos
Currants .88 .45 120 30.2 84 .7 36 85-90 32 85-90 2Wks
Dates(Cured) .36 .26 29 3.7 20 .0 35 6 65-75 286 65-70 6Mos
Dried fruit .42 .28 39 28.0 35 50-60 32 50-60 12 Mos
Figs (Fresh) .82 .43 112 27 .6 78.0 40 65-75 32 65-75 12 Days
Grapefruit .91 .46 126 30.0 88 .8 45 85-90 .48 32 85-908 .24 6Wks
Grapes (Calif) .86 .44 116 28.1 81 .6 35 80-90 .48 31 85-908 .24 5 M os
Lemons .91 .47 127 29.4 89.3 555 85-908 1.44 55 85-908 .96 3 M os
Limes .86 .45 118 29 .7 82.9 45 85-908 1.44 45 85-908 .96 8Wks
Melons .94 3 .483 1203 30.0 87 .03 45 85-90 1.68 40 85-90 .96 3Wks
Olives (Fresh) .80 .42 108 29.4 75.2 50 85-90 45 85-90 5Wks
Oranges .90 .46 124 30 .6 87.2 40• 85-90 .72 32 6 85-908 .48 3-12Wks
Peaches .90 .46 124 30.3 89 .1 35 80-85 .96 32 80-858 .48 2-4Wks
Pears .86 .45 118 29.2 82.7 356 90-95 .72 306 90-958 .48 2-7 Mos
Pineapples
• Green .88 .45 122 30 .2 85.3 50 85-90 8 4 W ks
• Ripe .88 .45 122 30.0 85.3 40 85-908 3 W ks
Plums .88 .45 118 30.5 82.3 40 80-85 1.44 31 80-858 .72 2-6Wks
Prunes .88 .45 118 30.5 82.3 40 80-85 1.44 31 80-858 .72 2-6Wks
Quinces .88 .45 122 28.4 85.3 35 80-85 .72 31 80-858 .48 2-3 Mos
Raisins ( Dried) .47 .33 45 45 85-90 40 85-90 3-6 Mos
Raspberries .84 .44 122 30.0 80.6 31 85-90 2.40 3 Days
Strawberries .92 .42 129 30.6 89.9 31 85-90 1.80 5-7 Days
Tangerines .90 .46 125 30.1 87 .3 40 85-90 1.63 32 85-90 1.14 2-4Wks
MEAT
Bacon (Cured) .43 .29 39 28.0 55 55-65 15 Days
Beef
• Dried 55 65-70 6Mos
• Fresh .77 .42 99 30.03 70.0 348 85-90 32 8 85-90 3Wks
• Brined 40 80-85 11 32 80-85" 6 M os
Liver/Tongue .77 .44 102 72.0 34 85-90 32 85-90 3Wks
Ham /Shoulder
• Fresh .61 .35 80 30.03 54.0 348 85-88 288 85-88 3Wks
• Smoked .56 .33 64 55 55-65 55 55-65 6 Mos / u
Hides 34 55-70 3-5Yrs
Footnote references above may be found at conclusion of Table on Page 26.
24
APPENDIX-TABLES
SP HEAT BTU / LB /oF, LATENT' HIGHEST SHORT STORAGE LONG STORAGE
PRODUCT ABOVE BELOW HEATOF FREEZE WATER RESPIRAilON RESPIRATION APPROX.
FREEZE FREEZE FUSION POINT CONTENT TEMP RH % HEAT TEMP RH% HEAT STORAGE
POINT POINT BTU / LB °F % OF MIN -MAX OF MIN -MAX
BTUILB/24 HR BTUILB/24 HR LIFE
Lamb' .76 .45 100 28.0 3 70 .0 34 85-90 28 85-90 2Wks

Lard 0 45 75-80 32 75-80 6-8 Mos
Pork' .53 .32 60 28.0 3 42.0 34 85-90 15 Days
Sausage
• Fresh .87 .56 92 26.0 3 65.0 35 85-908 7 Days
• Smoked .83 .54 87 29.03 61.0 40 80-85 32 70-75 6Mos
Veal' .75 .40 98 28.03 65.0 34 85-90 28 85-90 15 Days
Frozen Meats .42' - 10 90-95 9 Mos
POULTRY
Chicken .80 .42 106 27 .03 74.0 28 85-90 10 Days
Game .80 .42 114 27.0 3 77 .0 28 85-90 10 Days
Goose .58 .35 69 28.0 48.0 28 85-90 10 Days
Turkey .66 .38 82 28 .0 57 .0 28 85-90 10 Days
Frozen Fowl .40' 27 .0 3 - 5 85-90 - 10 85-90 10 Mos
SEAFOOD
Clams
• In Shell .84 .44 115 27 .0 80.0 32 15 Days
• Shucked .90 .46 125 27 .0 87 .0 32 70-75 10 Days
Crabs
(Boiled) .83 .44 115 80.0 25 80-90 10 Days
Fish
3 3 3
• Fresh .80' .43' 110 28.0 80.0 30 80-95 8
15 Days
• Frozen .43' -· 5 - 10 8Mos
• Smoked .70 .39 92 45 50-60 40 50-60 6Mos
Lobsters .83 .44 113 79 .0 25 80-90 10 Days
Oysters
• In Shell .84 .44 115 27 .0 80 .0 32 15 Days
• Shucked .90 .46 125 27.0 87 .0 32 70-75 10 Days
Shrimp/
Scallops .83 .45 119 28.0 75.0 32 70-75 7-10 Days
VEGETABLES
Artichokes .87 .45 120 29.9 83.7 40 90-95 7.24 31 90-95 5.07 1-2Wks
Asparagus .94 .48 134 30.9 93.0 32 85-90 .84 32 85-908 .84 3-4Wks
Beans
• Green .91 .47 128 30.7 88.9 45 85-90 4.80 45 85-908 4.80 7-10 Days
• Lima .73 .40 94 31.0 66.5 40 85-90 7.20 32 85-908 4.80 1-2Wks
Beets
• Bunch .90 .46 126 31 .3 87.6 40 85-90 2.40 32 958 1.44 10-1 4 Days
• Topped .90 .46 126 30.1 87 .6 40 85-90 2.40 32 85-90 1.44 3 Mos
Broccoli .92 .47 130 30.9 89.9 40 90-95 2.40 32 90-95 1.44 9-12 Days
Brussel Sprouts .88 .46 130 30.9 89.9 40 90-95 2.40 32 90-95 8 1.44 3-5Wks
Cabbage .94 .47 132 30.4 92.4 35 90-95 2.40 32 90-95 8 1.44 3-4 Mos
Carrots
• Bunch .86 .46 126 29 .5 88.2 40 85-90 1.92 32 85-90 8 1.20 10-14 Days
• Topped .90 .46 126 29 .5 88.2 40 85-90 1.92 32 95 1.20 4-5 Mos
Cauliflower .93 .47 132 30.6 91.7 35 85-90 2.40 32 85-90 8 1.44 2-4Wks
Celery .95 .48 135 31 .1 93.7 35 85-90 2.40 32 90-958 1.44 3-4 Mos
Collards .90 30.6 86.9 35 85-90 2.40 32 90-95 8 1.44 2Wks
Corn (Fresh) .82 .42 106 30.9 73.9 35 85-90 4.08 32 85-908 0.96 4-8 Days
Cucumbers .97 .49 137 31 .1 96.1 50 85-95 4.32 45 85-95 2.40 10-14 Days
Egg Plant .94 .48 132 30.6 92.7 50 85-90 45 85-90 7 Days
Endive .94 .48 132 31 .9 93.3 35 90-95 4.80 32 90-958 3.60 2-3Wks
Garlic (Dry) .69 .40 89 30 .5 61 .3 35 85-90 32 65-70 6Mos
Greens (Leafy) .90 3 .47 1263 31 .1' 86.0 3 35 90-95 2.40 32 90-95 1.44 10-14 Days
Kale .89 .46 124 31.1 86.6 35 90-95 32 90-958 10-14 Days
Lettuce .96 .48 136 31.7 94.8 35 90-95 7.92 32 90-958 6.00 2-3Wks
Leeks (Fresh) .88 .46 126 30.7 85.4 35 90-95 .96 32 90-958 .48 2-3 Mos
Mushrooms .93 .47 130 30.4 91 .1 32 90 3.05 3-4 Days
Mushroom 40 75-80 32 75-80 2Wks
(Grain Spann)
Okra .92 .46 128 28 .7 89 .8 50 90-95 9.00 45 90-95 6.50 7-10 Days
Onions .90 .46 124 30.6 87 .5 50 70-75 .96 32 65-70 .48 4-8 Mos
Parsley .88 .45 122 30.0 85.1 35 90-95 2.40 32 90-95 1.44 1-2 Mos
Parsnips .84 .44 112 30.4 78.6 35 90-95 1.68 32 90-95 1.20 4-5 Mos
Peas.Green .79 .42 106 29 .2 82.7 35 85-90 6.00 32 85-90 8 4.80 1-3Wks
Peppers .94 .47 132 30.7 92.4 50 90-95 3.25 45 90-95 2.80 2-3Wks
Potatoes
• Irish .85 .44 116 30.9 81 .2 50 85-90 1.44 38 85-908 .72
• Sweet• .83 .42 100 29.7 68.5 559 85-90 2.40 559 85-908 2.40 4-6 Mos
Pumpkins .92 .47 130 30 .5 90.5 55 70-75 50 70-75 2-3 Mos
Radishes .95 .48 134 30.7 93.6 35 90-95 32 90-95 2-4 Mos
Rhubarb .96 .48 134 30.3 94.9 35 95 32 95 2-4Wks
Rutabagas .91 .47 127 30.1 89.1 35 95 32 95 2-4 Mos
Sauerkraut .92 .52 128 26.0 89.2 45 75-80 32 75-80 4-5 Mos
(In Ke s)
Footnote referen ces above may be found at co nclu sio n of Table o n Page 26.
25
APPENDIX-TABLES
SPHEATBTUILB /°F• LATENT' HIGHEST SHORT STORAGE LONG STORAGE
WATER
PRODUCT ABOVE BELOW HEAT OF FREEZE CONTENT RESPIRATION RESPIRATION APPROX.
FREEZE FREEZE FUSION POINT TEMP RH% HEAT TEMP RH% HEAT STORAGE
POINT POINT BTU / LB •F % OF MIN -MAX •F MIN-MAX BTUILB/24 HR
BTUILB/24 HR LIFE
Spinach .94 .48 132 31.5 92.7 35 90-958 4.80 32 90-958 2.88 10-14 Days
Squash
• Acorn .92 .47 131 30 .5 90.5 50 70-75 45 70-75 6-8Wks
• Summer .95 .48 135 31.1 94.0 50 85-95 32 85-95 5-14 Days
• Winter .91 .47 127 30.3 88.6 55 70-75 50 70-75 4-6Mos
Tomatoes
• Green .95 .48 134 31 .0 93.0 55 85-90 3.12 55 85-90 3.12 3-4Wks
• Ripe .94 .48 134 31 .1 94.1 50 85-908 .72 5-7 Days
Turnips .93 .47 130 30.1 91 .5 35 90-95 1.20 32 90-95 8
.96 4-5 Mos
Vegetable Seed .29 .23 16 12.03 45 55-65 32 50-60
Vegetables .92 3 .47' 1303 30.0 3
92.0 3 35 90-95 2.40 3
32 90-95 1.60'
(Mixed)
MISCELLANEOUS
Beer
• Metal Keg .92 129 28.0 90.2 40 35 3Mos
• Wood Keg .92 129 28.0 90.2 40 85-90 11 35 85-90 11 3 Mos
Bread .74 .34 53 20.0 34.03 0 0 3Mos
Candy .93 34 40-50 0 40-50 6Mos
Chocolate
(Coatings) .56 .35 40 90.0 65 40-50 60 40-50 6Mos
Canned Foods 60 70 32 70 1 Yr
Cocoa 40 70 32 50 1 Yr
Coffee (Green) .30 .24 20 15.0 37 80-85 35 80-85 3 Mos
Dried Foods 70 40-50 32 40-50 1 Yr
Flour .38 .28 14.0 82 60-65 78 60-65 6 Mos
Flowers
See Table 15 for Data on Cut Flowers, Greens, Bulbs, and Nursery Stock
Frozen Pack
Fruits & 0 - 10 12Mos
Vegetables
Furs& 40 45-55' 2 34 45-55' 2 Yrs
Fabrics
Honey .35 .26 26 18.0 40 60-70 31 60-70 1 Yr
Hops 32 50-60 29 50-60 3Mos
Maple Sugar .24 .21 7 5.0 45 65-70 31 65-70 4Mos
Maple Syrup .48 .31 51 35.5 45 65-70 31 65-70 4Mos
Nursery Stock
See Table 15 For Various Varieties
Nuts
• In Shells .25 .22 8' 6.0 3 40-45 65-75 28-32 65-75 10Mos
• Shelled .30 .24 103 8.0 3 40-45 65-75 28-32 65-75 8Mos
Oil (Vegetable) 0 70 70 1 Yr
Oleo .32 .25 22 15.5 45 75-80 35 70-75 6Mos
Orange .91 .47 128 89.0 35 30 6Wks
Juice (Chilled)
Popcorn .31 .24 19 13.5 40 85 32 85
(Unpopped)
Precooked 0 - 10 10 Mos
Frozen Food
Seed (Vegetable) .29 .23 16 12.03 50 55-65 32 50-55
Serums/ 45 70 40 70
Vaccines
Yeast .77 .41 102 70.9 35 80-85 31 75-80
(Compressed
Bakers)
Notes: 1. Specific heats for products not listed may be estimated as follows :
Specific heat above freezing = 0.20 + (0.008 x % water)
Specific heat below freezing = 0.20 + (0.003 x % water)
2. Latent heats of fusion for products not listed may be estimated as follows :
Heat of fusion = % water x 143.4 Btu /lb
3. Average value .
4. Eggs with weak albumen freeze just below 30 ° F.
5. Lemons in terminal markets are customarily stored@ 50-55 ° F; sometimes, 32° F is used
6. Optimum storage temperature varies widely with variety and / or section where grown. Recommended temperatures
for apples, as an example, range from 32° F (Golden Delicious) to 38° F (McIntosh). See USDA handbook #66.
7. Permissable storage period varies widely with variety. See USDA handbook #66 .
8. Room design conditions critical.
9. Sweet potatoes must be cured for 10 to 14 days@ 85° F & 85-90% rh for successful storage.
10. Relative humidity is left blank ( - ) in cases where the product is sealed from the air, or the rh % is otherwise non-critical.
11 . High humidity required with wood kegs to prevent drying and resulting leaks.
12. Constant humidity desirable .
Extracted in part from 1971 ASH RAE Applications Guide and Data Book - Reprinted by Permission
26
APPENDIX-TABLES
TABLE 10 PRODUCT CHILLING DATA
TEMPERATUR E' CHILLING DATA TEMPERATURE CHILLING DATA
PRODUCT LOAD PRODUCT LOAD
ENT. ° F FINAL ° F TIME , HRS ENT. ° F FINAL ° F TIME , HRS
FACTOR FACTOR
DAIRY Lamb 100 35 8 1.35

Eggs (crated) 45 30 10 1.20 Liver 90 35 18 1.44
Eggs (frozen) 40 0 24 1.50 Poultry 85 35 6 1.00
Ice Cream 70 2 1.00
Sausage 35
(Sgal cans) 28 - 10 10 1.38 Smoked 70 35 2 1.00
Milk (cartons) 45 35 10 1.20 (small cuts)
FRUIT Tongue 90 35 18 1.44
Apples 80 35 24 1.50 Weiners 70 35 2 1.00
Apricots 80 35 22 1.50 Veal 100 35 7 1.36
Avocados 80 46 22 1.50
VEGETABLES
Berries 80 35 22 1.50 34 24 1.12
Asparagus 60
Grapes 70 34 20 1.27
Beets'
Grapefruit 75 35 22 1.45 (with tops) 70 34 24 1.26
Lemons 75 56 20 1.05 Broccoli 80 34 24 1.26
Limes 75 52 20 1.13 Brussel
Sprouts 80 34 24 1.26
Oranges 75 33 22 1.45
Peaches 85 35 24 1.60 Cabbage 70 34 24 1.26
Cant aloupes 80 45 24 1.10
Pears 70 35 24 1.25
Carrots'
Pineapples 85 42 3 1.50
(with tops) 70 34 24 1.26
Plums 80 35 20 1.50
Cauliflower 70 34 24 1.26
Prunes 80 35 20 1.20
Quinces 24 1.50 Corn 70 34 24 1.26
80 33
Cucumbers 70 50 24 1.00
MEAT
Onions 70 34 24 1.26
Bacon 105 28 24 1.00
Parsnips 70 34 24 1.26
Beef' 100 35 18 1.40
(carcass) 100 35 24 1.50 Peas 78 34 22 1.45
Ham 105 38 18 1.00 Stri ng Beans 80 45 22 1.45

Hogs' 100 35 18 1.40 Tomatoes 80 55 40 1.00
(carcass) 100 35 24 1.50 Turnips 70 34 24 1.26
Notes: 1. See Tables 11 & 12 for data on typical beef and pork chilli ng rooms .
2 . Loa d factor of beets or carrots w ithou ts tops is 1.
3 . Design room temperatures at the completion of the chilling process are generally 2 ° F below the final product temperature .
4. The follow ing factors apply to any blast freezing operation : batch freezing -1.5; continuous proc ess lie, conveyor
fed) freezing -1.0.
5. Important: Utilization of load facto rs results in sufficient refrigeratio n capacity to accommodate the high initial rates of product heat
evolution; room temperature rise is thereby minimized . It is to be noted, however, that the application of load factors necessitates a
system design compatible with the diverse pulldown & holding requirements. These factors are not to be applied to : ( 1) small
rooms, (2) rooms loaded over an extended period of time, & (3) rooms equipped with si ngle rooftop halocarbon systems.
In cases (1 ), (2) & (3) above, the chill period should be extended, and the room temperature allow ed to rise . (See Page 9 for a more
detailed discussion of this subject) .
27
APPENDIX-TABLES
TABLE 11 BEEF CHILLING • • MINIMUM REFRIGERATION REQUIREMENTS IN TONS 1

TOTAL ROOM FLOOR AREA 18 HOUR CHILL TIME' 24 HOUR CHILL TIME
CAPACITY - HEAD SQ. FT. 4HR LOADING 8HR LOADING 4HR LOADING 8HR LOADING
75 650 23.2 18.2 17.9 15.6

100 800 31.0 24.2 23.8 20.8
250 2000 77.5 60.5 59.5 52.1
450 3600 139.5 109.0 107.2 93.8
Notes: 1. Refrigeration tonnages noted allow for normal room heat gain and defrosting, and are based upon a 65° F temperature pulldown of
550 lb cattle.
2. An 18 hour chill time requires additional air circulation and lower than normal room temperatures (32-34° F) .
TABLE 12 PORK CHILLING • • MINIMUM REFRIGERATION REQUIREMENTS IN TONS 1

TOTAL ROOM FLOOR AREA 18 HOUR CHILL TIME' 24 HOUR CHILL TIME
CAPACITY - HEAD SQ FT 4HR LOADING 8HR LOADING 4HR LOADING 8HR LOADING
75 200 7.9 6.3 6.2 5.5

100 250 10.5 8.4 8.2 7.3
250 625 26.2 20.9 20.6 18.3
450 1125 47.2 37.8 37.0 33.0
Notes: 1. Refrigeration tonnages noted allow for normal room heat gain and defrosting, and are based upon a 65° F temperature pulldown of
200 lb hogs.
2. An 18 hour chill time requires additional air circulation and lower than normal room temperatures (32-34° F).
TABLE 13 BLAST FREEZING • • PRODUCT LOAD ESTIMATES

SUPPLY AIR PRODUCTTEMP., °F ESTIMATED TIME
HEAT REMOVED
PRODUCT VELOCITY, OF HEAT REMOVAL
TEMP , °F ENTERING LEAVING BTU/LB
FPM HOURS : MINUTES
4 Oz. Hamburger
Patties (unwrapped) -17 400 55 25 119 0:22
2 Oz. Hamburger
Patties (unwrapped) - 18 400 40 16 112 0:13
6 Lbs. Ground Beef In
Plastic Wrapper
(not lean) -20 1250 39 0 119 9:00
1 Oz. Fresh Pork
Sausage (unwrapped) -13 1000 41 15 101 0:20
12 Oz. - 1 ¼ "Thick
Strip Steak In
Plastic Wrapper -20 1000 40 0 119 1:03
1 Lb . - 6 Oz. Cooked
ChopSueyln
Plastic Container -21 800 64 0 147 2:13
16 Lb. Fresh Turkey
In Plastic Wrapper -24 2600 44 0 130 5:24
12 - 1 Lb.-7 Oz.
Containers Of Bar-B-Que
Beef In Cardboard Box -21 1450 78 0 158 10:00
Notes: 1. For a continuous loading operation such as a conveyor or systemized manual feed, the product load in Btu per 24 hrs equals:
Product per Shift lbs
QBtu/24 hrs= Btu/lb x - - - - - - - x 24 ; this equation does not apply to " batch loading".
Shift time hrs
2. The usual transmission, infiltration, lighting, motor and defrosting loads must be added to the product loads listed .
3. In continuous loading operations, the rate of produ ct heat evolution has a negligible effect on the refrigeration load (it does, however, af •
feet room sizing, conveyor size and speed, etc).
28
APPENDIX-TABLES
1!111!1!1111!!!
RELATION BETWEEN FREEZING
. . . . . . TIME AND AIR TEMPERATURE nm RELATION BETWEEN FREEZING
TIME AND AIR VELOCITY
550 550
500 500
450 450
400 400
rJ)
w rJ)
~
w
::, ~
2 350 ::,
2
350
~ ~
w
:iE 300 w 300
j::
:iE
j::
(!) (!)
2
N 250 2
N 250
w w
w w
a: a:
u. u.
200 200
150 150
100 100
50 50
0 0
- 120 - 100 - 80 - 60 - 40 - 20 0 20 0 500 1000 1500 2000
AIR TEMPERATURE ° F AIR VELOCITY - FEET PER MIN .
Notes ( Fig . F & G): 1. Freez in g ti me is the time required for product temperature to fall from 32° F to 25° F.
2. Fig . F based on 5-8 lb chicke ns w ith an initial temperature of 32-35° F, and an air velocity of 450-550 ft . / min .
3. Fig . G based on 5-8 lb chickens w ith an initial tempe rature of 32-35° F, and an air temperature of - 20 ° F
HOG CHILLING• • TIME-TEMPERATURE CURVES
120
100
u.
0
80
w
a:
::,
~
ct
a:
w
a.
:iE
60
w
~
40
20
0
0 2 4 6 8 10 12 14 16 18 20 22 24 29
TIME FROM START OF CHILL, HOURS
Fig . F, G & H from AS H RAE 1971 Appl ications Gu ide & Data Book - Reprinted by Permission
APPENDIX-TABLES
TABLE 14 PHYSICAL DATA OF PERISHABLE PRODUCT CONTAINERS
CONTAINER DATA LOADING
OUTSIDE DIMENSIONS> APPROX. WEIGHTS - LBS DENSITY'
TYPE LB / CU FT
H x W x L - INCHES PRODUCT CONTAINER TOTAL
DAIRY PRODUCTS
Cheese Hoops 13 X 16 X 16 78 6.0 84.0 40.5
Cheese Wood Box (Export) 14 X 17 X 17 76 11.0 87 .0 32.5
Cheese. Swiss Wheels 7 x 32 ½x 32 ½ 171 171 .0 40 .0
Eggs, Shell Wood Cases 13 X 26 X 12 45 10.0 55.0 19.1
Eggs, Frozen Cans 12 ½ X 10 X 10 30 2.0 32 .0 41 .5
Milk, Condensed Barrels 35 x 25 ½x 25 ½ 600 70 .0 670.0 45.6
See Table 23 for Data on M ilk Cartons and Bottles
FROZEN FRUITS,
JU ICES & VEGETABLES
A sparagus 24 / 12 oz Carton 8 ¼x 13 ½x 11¾ 18 3.0 21.0 23 .8
Beans (Green) 36/ 10 oz Carton 8 x 12 ½ x 11 22 .5 3.0 25.5 35 .3
Blueberries 24/ 12 oz Carton 8 x 12 x 11 ½ 18 2.0 20 .0 28.2
Broccoli 24 / 12 oz Carton 8 ½x 12 ½x 11 ½ 15 3.5 18.5 21 .2
Citrus Concentrat es 48/ 6 oz Fiber Carton 7 ½x 13 x 8 ¾ 26 1.0 27 .0 52 .7
Peaches 24/ 1 lb Carton 7 ½x 13 ½x 11 ¼ 24 3.0 27 .0 36.4
Peas 6/ 5 lb Carton 9 ½x 17 x 11 30 2.0 32.0 28.2

Peas 48/ 12 oz Carton 12 ½x 21 ½x 8 ½ 36 2.0 38 .0 27 .2
Spinach 24 / 14 oz Carton 8 ¼x 12 ½x 11 21 3.0 24.0 31 .0
Strawberries 30 lb Can 12 ½ X 10 X 10 30 2.0 32 .0 41 .5
Strawberries 24/ 1 lb Carton 8 X 13 X 11 24 4.0 28 .0 36.2
Strawberries 450 lb Barrel 35 X 25 X 25 450 35.5
FRUIT
Apples
• Eastern Lug Box 11 ',(, X 14 ½ X 18 ',(, 59 5.0 64 .0 31.4
• Western Wood Box 12 3/,6 X 19 ½ X 11 42 8.0 50 .0 27 .8
• General Fiber Tray Carton 13 1/, X 20 1/, X 12 ½ 43 3.8 46 .8 21 .9
• General Fiber Bulk Carton 13 x 19 x 12 ½ 41 3.8 44 .8 22 .9
• General Tote Bin 2 1/, X 4 X 4 1000 150.0 1150.0 25 .0
Apricots Box 5 ½x 13 x 17 ½ 22 3.0 25 .0 30.4
Avocados Box 4¾ X 14 X 17 ½ 13 3.0 16.0 19.3
Berries (Gen .) Crate (24 qt) 11 ¾ X 11 ¾ X 24 36 4.0 40 .0 18.8

Coconut (Shredded) Bags 8 x 38 x 18 ½ 100 1.0 101 .0 30 .7
Cranberries Fiber Ca rton 10 ½ X 15 ¾ X 11 ¼ 24 2.0 26.0 22 .2
Dried Fruit
• Dates Fiber Carton 11 X 14 X 14 30 2.0 32 .0 24 .0
• Raisins. Prunes, Figs Fiber Carton 7 X 15 X 11 30 2.0 32 .0 44 .9
Figs (Fresh) Box 2 ½ X 11 ½ X 17 ½ 6 2.0 8.0 20 .6

Grapes
• Eastern Wood Lug Box 7 ¼ x 14 x 17 ½ 28 3.5 31 .5 27 .3
• Western Wood Lug Box 6 ½ X 15 X 18 28 3.0 31.0 29 .2
Grapefru it Box 12 "'3 X 12 X 26 68 7.0 75 .0 30.4
Lemons Box 10 'X, x 13 ½x 27 72 6.0 78 .0 32.9
Oranges
• Californ ia Box 12 '%, X 12 X 26 76 6.0 82 .0 34.0
• Florida Bruce Box 12 ¾ X 12 ¾ X 26 82 6.0 88 .0 33 .5

• California Fiber Carton 10 ½ X 16 '-', X 10 ',\. 37 3.0 40 .0 35.2
• Florida Fiber Carton B x 19 ¼ x 12 ¼ 37 8.0 45.0 33 .9
Peaches Wood Lug Box 5 ¾ X 18 ',(, X 11 ½ 23 3.0 26.0 33.1
Pears Wood Box 8 ½ X 18 X 11 ½ 48 4.0 52 .0 47 .1
Plums & Prunes Crate 5'X, x 16 ½x 17 % 20 5.0 25.0 22.4
Quinces Bushel See Note2 48 3.0 51.0 18.3
ICE CREAM '

Can , Welded Standard - 8 qt 6% Diam. x 14 % 9.2 5.5 14.7 24.8
Can , Welded Standard - 10 qt 8 ¾ Diam . x 10 ¾ 11 .5 8.0 19.5 24.1
Can . Welded Standard - 20 qt 8 ¾ Diam . x 20 % 23.0 12.0 35.0 25 .2
Pressboard , Waxed Tall - 1 qt 3 '/,• Diam. x 7 '/,. 1.2 0.1 1.3 25 .9
Pressboard , Waxed Tall - 2qt 4 '1, 6 Diam. x 8 ¾ 2.3 0.2 2.5 24.4
Pressboard,Waxed Squat - 2qt 7 Diam . x 4 2.3 0.3 2.6 20 .3

Pressboard , Waxed Squat - 4qt 7 Diam . x 7 ¼ 4.6 0.4 5.0 22.4
Pressboard,Waxed Squat - 10qt 9 %Diam.x 9 ½ 11 .5 0.4 11.9 25.1
Pressboard,Waxed Squat - 20qt 9 '4 Diam . x 19 ½ 23.0 0.5 23 .5 24.5
MEAT
Beef
• Boneless Fiber Carton 6 X 28 X 18 140 6.0 146.0 80.0
• Fores Loose 22.2
• Hinds Loose 22.2
Lamb , Boneless Fiber Box 5 x 20 x 15 53 4.0 57 .0 61.0
Pork
• Bellies Bundles 7 x 23 ½x 10 ½ 57 57 .0 57 .0
• Loins, Regular Wood Box 10 X 28 X 10 54 6.0 60 .0 33.3
• Loins, Boneless Fiber Box 5 X 20 X 15 52 5.0 57.0 59.9
Veal, Boneless Fiber Carton 5 X 20 X 15 53 4.0 57.0 61 .0
Notes : 1. Loading density for products packaged in bushel baskets, bushel ha mpers, or barrels is computed on the basis of actual w are house cubage util ized .
2. A pproximate w eig hts and dimensions of bushel baskets and hampers are as follows:
• ½ Bushel Basket - W gt: 2 lb; 14 ½ in top dia m. x 11 ½ in bottom diam. x 10 in high
• 1 Bushel Basket - W gt: 3 lb; 18 in top dia m. x 14 in bottom diam. x 12 in high
• 1 Bushel Hamper - W gt: 3 lb; 16 in top diam . x 10 in bottom diam. x 20 in high
30 • 1 ½ Bushel Hamper - W gt: 5 lb; 17 in top dia m . x 12 in bottom diam. x 24 in high
APPENDIX-TABLES
TABLE 14 PHYSICAL DATA OF PERISHABLE PRODUCT CONTAINERS
CONTAINER DATA LOADING
OUTSIDE DIMENSIONS' APPROX . WEIGHTS - LBS DENSITY'
TYPE LB / CU FT
H X w X L - INCHES PRODUCT CONTAINER TOTAL
POULTRY , FRESH
Fryers !Whole: 24-301 Crate 7 X 24 X 10 60 5.0 65.0 25.4
Fryers ( Parts) Crate 12 ½ X 17 1/, X 10 50 4.0 54 .0 38 .9
POULTRY, FROZEN
Ducks , 6 to Pkg. Fiber Carton 4 X 22 X 16 31 1.5 22 .5 38 .0
Fowl. 6 to Pkg . Fiber Carton 5 1/,x 20 ¾x 18 31 2.5 33 .5 26 .1
Fryers, Cut Up , 12 to Pkg . Fiber Carton 4 1/, X 17 1/, X 15 1/, 28 2.5 30 .5. 41.7
Roasters, 8 to Pkg . Fiber Carton 5 1/1 X 20 3/4 X 18 30 2.5 32 .5 25 .2
TURKEYS
3-6 lb, 6 to Pkg . Fiber Carton 6 1/,x 21 x 17 27 3.0 30 20.1
6-10 lb , 6 to Pkg . Fiber Carton 7 X 26 X 21 1/, 48 4 .5 52 .5 2 1.2

10-13 lb, 4 to Pkg. Fiber Carton 7 1/1 X 26 1/1 X 16 46 4 .0 50 .0 25 .0
13-16 lb , 4 to Pkg . Fiber Carton 9 X 29 X 18 ½ 62 5.5 67.5 22 .2
16-20 lb , 2 to Pkg . Fiber Carto n 9 x 17 x 16 36 3 .0 39 .0 25.4
20-24 lb , 2 to Pkg. Fiber Carto n 9 ½x 19 x 16 ½ 44 3 .5 47 .5 25 .5
SEA FOOD - FROZEN

Blocks 4/ 13 1/, lb Ca rton 6 3/ , X 20 ¾ X 12 'k 54 2.0 56 .0 55 .0
4/ 16 ½ lb Ca rton 11 ¼ X 19 1/, X 10 ¾ 66 2.0 68.0 47.8
Fillets 12/1 6 oz Ca rton 3 ' 3/,o X 12 ¾ X 8 '4 12 1.5 13 .5 49 .6
10/ 5 lb Carton 14 X 14 1/1 X 10 50 2. 3 52 .3 42 .7
5/ 10 lb Carto n 14 x 14 1/, X 10 50 2 .2 52.2 42 .7
Fish Sticks 12/ 8 oz Carton 3 'k x 11 x 8 1/, 6 0 .9 6.9 29 .3

24 / 8 oz Carton 4 ',4 x 16 '/,. x Bo/, . 12 1.8 13.8 32 .9
Panned Fish None (Glazed) Wood Boxes 35 .0
Portions 2, 3, 5 or 6 lb Cartons Cu stom Packing 29-33
Round Ground Fish None (Glazed) Sta cked Loose 33 -35
Round Halibut None (Gla zed) W ood Box, Loose 30-35

Sta cked Loose 38 .0
Round Salmon None (Glasedl Stacked Loose 33-35
Shrimp 2 1/, or 5 lb Ca rtons Custo m Packing 35.0
Steaks 1, 5 or 10 lb Packages Custom Packing 50-60
VEGETABLES 11 1/, x 9 1/, l tool

Asparagus Crate x 12 1/, lbot.l x 17 ½ 32 6.5 38 .5 25 .0
Beans Bushel See Note 2 32 3.0 35 .0 14.2
Beets (Topped) Bushel See Note2 53 3.0 56 .0 23 .6
Broccoli Crate 13 ¾ X 19 X 24 1/, 48 10 .0 58 .0 13.0
Cabbage Hamper 11 1/, bu) See Note2 50 5.0 55 .0 17.7
Carrots IT opped) Bushel See Note 2 50 3.0 53.0 22 .2
Cauliflower Crate 14 1/, X 16 X 25 1/, 55 9 .0 64 .0 16.0

Celery Crate 9 1/, X 20 ¼ X 16 55 5.0 60 .0 30.0
Corn (Green) Bushel See Note 2 35 3.0 38 .0 15.6
Cucumbers Bushel See Note2 46 3 .0 49 .0 20 .4
Lettuce (Head) Fib er Cart on 9 1/1 X 20 1/1 X 13 1/1 35 2.5 37 .5 25 .2
Melons
• General Crate 13 X 12 1/, X 23 1/, 60 1.1 71.0 26 .7
• Cantaloupe Crate 5 '/,• X 14 1/, X 23 1/1 27 4 .0 31 .0 25 .7

• Honeydew Crate 7 ½ x 16 'k x 23 ½ 42 6.0 48 .0 24.4
Onions (Dry) Sack 50 1.5 51 .5
Onions Bushel See Note 2 50 3.0 56 .0 22 .2
Peas (Unshelled) Bushel See Note 2 30 3.0 33 .0 13.3
Potatoes Bushel See Note 2 60 3.0 63 .0 26 .7
Sweet Potatoes Bushel See Note2 55 3 .0 58 .0 24.4

Tomatoes
• General Fiber Box 10 ¾ x 19 x 10 'k 40 3 .0 43 .0 31.0
• California Lu g Box 7 ¾ X 17 ½ X 14 30 4.0 34 .0 27 .3
• Florida Crate 11 ' 'f, • X 18 ¾ X 11 '3/,. 60 4.0 64 .0 38 .7
• Texas Lug Box 6 ',4x 17 ½x 14 30 4.0 34 .0 31 .9
MISCELLANEOUS
Beverages'
Lard(2 / 28Ibl W ood Box (Export) 7 3/4 X 18 x 13 1/, 56 8 .0 64 .0 52.5
Nuts
• Almonds (In Shell) Sacks 33 X 24 X 15 90 1.5 9 1. 5 13.1
• Almonds (Shelled) Cases 6 ¾x 23 1/, x 11 28 4 .0 32 .0 27.7
• English Walnuts Sacks 3 1 x 25 x 11 100 3.0 103.0 20 .3
(In Shell)
• English Walnuts Fiber Carton 10 X 14 X 14 25 2.0 27.0 22.0

(Shelled)
• Peanuts (Shelled) Burlap Bag 35 x 10 x 15 125 2.0 127 .0 38.6
• Pecans (In Shell) Burlap Bag 35 X 22 X 12 125 1.5 126 .5 23 .4
• Pecans (Shelled) Fiber Carton 11 X 13 X 13 30 2.0 32 .0 27 .9
• Pecans (In Shell) T ote Box 60 X 42 X 42 1800 170.0 1970.0 29 .4
Notes: 3 . T abulated figu res are the true dimensional characteristics of the va rious conta iners when empty , and make no allowa nce for bulging tops or
sid es w hen fille d.
4. W eights of various products at point of sale hold in g facil ities may vary substantially from the figu res noted due to moisture loss duri ng processing
or sto ra ge .
5. Ice c ream assumed at 100 % overrun and 4 .6 lb / gal. 31
6. Refer to Ta ble 29 fo r beer and soda data .
Extrac ted from various A SHRAE and USDA Publications. - Reprinted by Permission
APPENDIX-TABLES
TABLE 15 STORAGE CONDITIONS FOR CUT FLOWERS AND NURSERY STOCK

STORAGE CONDITIONS
APPROXIMATE METHOD OF HIGHEST FREEZE
TEMP .. °F REL. HUM.,% STORAGE LIFE HOLDING POINT, °F
CUT FLOWERS
Calla lily 40 90-95 1 week Dry pack
Camellia 45 90-95 3-6 days Dry pack 30.6
Carnation 32-36 90-95 1 month Dry pack 30.8
Chrysanthemum 32-35 90-95 3-6weeks Dry pack 30.5
Daffodil ( Narcissus) 32-33 90-95 1-3weeks Dry pack 31 .8
Dahlia 40 90-95 3-5 days Dry pack

Gardenia 32-33 90-95 2-3weeks Dry pack 31.0
Gladiolus 35-40 90-95 1 week Dry pack 31 .4
Iris, tight buds 31 -32 90-95 2weeks Dry pack 30 .6
Lily. Easter 32-35 90-95 2-3weeks Dry pack 31 .1
Lily-of-the-Valley 31-32 90-95 2-3weeks Dry pack
Orchid 45-50 90-95 2weeks Water 31.4

Peony (tight buds) 32-35 90-95 4-6weeks Dry pack 30.1
Rose (tight buds) 32 90-95 1-2weeks Dry pack 31.2
Snapdragon 31 -32 90-95 3-4weeks Dry pack 30.4
Sweet peas 31-32 90-95 2weeks Dry pack 30.4
Tulips 31-32 90-95 4-8weeks Dry pack
GREENS
Asparagus (plumosus) 32-40 90-95 4-5 months Polylined cases 26.0
Fern f dagger and wood) 30-32 90-95 4-5 months Dry pack 28.9
Holly 32 90-95 4-5weeks Dry pack 27.0
Huckleberry 32 90-95 1-4weeks Dry pack 26.7
Laurel 32 90-95 1-4weeks Dry pack 27.6
Magnolia 35-40 90-95 1-4weeks Dry pack 27 .0
Rhododendron 32 90-95 1-4weeks Dry pack 27.6
Salal 32 90-95 1-4weeks Dry pack 26.8
BULBS
Amaryllis 38-45 70-75 5 months Dry 30.8
Crocus 48-63 2-3 months
Dahlia 40-45 70-75 5 months Dry 28.7
Gladiolus 38-50 70-75 8 months Dry 28.2
Hyacinth 55-70 2-5 months 29.3
Iris, Dutch, Spanish 80-85 70-75 4months Dry
Lily
Gloriosa 63 70-75 3-4 months Poly liner

• Candidum 31 -33 70-75 1-6 months Poly liner & peat
• Croft 31 -33 70-75 1-6 months Poly liner & peat
• Longiflorum 31 -33 70-75 1-10 months Poly liner & peat 28 .9
• Speciosum 31 -33 70-75 1-6 months Poly liner & peat
Peony 33-35 70-75 5 months Dry
Tuberose 40-45 70-75 4 months Dry
Tulip 31-32 70-75 5-6 months Dry 27 .6
NURSERY STOCK
Trees and Shrubs 32-36 80-85 4-5 months
Rose Bushes 32 85-95 4-5 months Bare rooted
with poly liner
Strawberry Plants 30-32 80-85 8-10 months Bare rooted 29.9
with poly liner
Rooted Cuttings 33-40 85-95 Poly wrap
Herbaceous Perennials 27-28 or 80-85
33-35
Christmas trees 22-32 80-85 6-7weeks
Note: Refer to USDA Handbook No. 66 for additional data relating to flower and nursery stock storage.
From 1971 ASH RAE Applications Guide and Data Book - Reprinted by Permission
32
APPENDIX-TABLES
TABLE 16 APPLE STORAGE CAPACITY REQUIREMENTS @ 35°F

BTU PER24 HR PER BOX (NOTES 1, 5&8)
ENTERING FRUIT' MAXIMUM (NOTE 3)
RESPIRATION PERCENTAGE LOADED ON LAST DAY
TEMPERATURE, °F BTU/LB/24 HRS 5 10 15 20 25 30
100 9.0 164.6 298.6 432.8 576.9 701.1 835.3

95 7.5 154.0 277.7 401.4 525.1 648.9 772.6
90 6.5 143.5 256.8 370.1 483.4 596.6 709 .9
85 5.5 133.1 235.9 338.7 441 .6 544.4 647.2
80 4.9 122.6 215.0 307.4 399.8 492.2 584.6
75 4.4 112.2 194.1 276.1 358.0 439.9 445.3
70 3.8 101.7 173.3 244.7 316.2 387.7 459 .2
65 3.3 91.4 152.6 213.8 275.0 336.1 397.3
60 2.6 81.0 131 .7 182.4 233.2 283.9 334.6
55 2.0 70.5 110.8 151.1 191.4 231.6 271.9
50 1.5 60.1 89.9 119.7 149.6 179.4 209.2
45 1. 1 49.6 69.0 88.4 107.8 127.1 146.6
40 0.8 39.2 48.1 57.0 65.0 74.9 83.9
Notes: 1. The Stu's noted per box represent product load only . The usual transm ission, infiltration, and miscellaneous loads must be added .
2. One box equals one bushel : gross weight - 50 lbs; net weight - 42 lbs .
3. Respiration heat at 35° F: 0.72 Btu / lb / 24 hrs; at 30° F: 0.48 Btu / lb / 24 hrs.
4. Sp. heats: apples: 0.88 Btu /lb /° F; boxes: 0.60 Btu /lb /° F; weighted average: 0.835 Btu /lb /° F.
5. Loads will be less under C. A. storage conditions.
6. See Table 10 and Text, Page 9, for applications involving chilling only.
7. Example: 10000 box storage with ent. temp . of 95° F and last day loading of 15 percent: Product Load = 10000 x 401.4 = 4,014,000
Btu / 24 hrs.
8. Apply a 0.95 factor to charted loads if containers are 3.75 lb cardboard cartons in lieu of 8 lb wood boxes .
9. Hydrocoolers generally pre-cool the fru it to 40° F or 45° F.
TABLE 17 RECOMMENDED COIL TD BY PRODUCT CLASS

TEMPERATURE DIFFERENTIAL - °F
COIL TYPE
CLASS1 CLASS 2 CLASS 3 CLASS4
FORCED AIR 6to9 9 to 12 12-20 20-25
GRAVITY 12 to 16 14 to 18 16-22 20-25
Class 1 Includes products which require very high relative humidities in order to minimize
moisture loss during storage . Examples of this category include unpackaged
cheese or butter, eggs, and most vegetables if held for comparatively
long periods.
Class 2 Includes products which require reasonably high relative humidities ( but not as
high as those included in Class 1) . Examples of this category include fruits
& cut meats in retail storage' .
Class 3 Includes products which require only moderate relative humidities, and includes
such products as mushrooms, carcass meats, hides, smoked fish , and fruits
such as melons having tough skins.
Class4 Includes products which are either unaffected by humidity, or which require
specialized storage conditions in whic h the maximum relative humidity is
limited thru use of a reheat system . Examples of the first group are furs,
woolens, milk, beer (steel or aluminum kegs) , bottled beverages, canned
goods & similar products having a protective coating ; nuts and chocolates
are good examples of the second group .
Note 1: Some supermarket fixtures for cut meat display are designed to operate with
lowerTD's.
Extracted from ASH RAE Data - Reprinted by Permission
33
APPENDIX-TABLES
TABLE 18 COMMERCIAL ESTIMATING GUIDELINES 1

CEILING COIL
APPLICATION TEMP, OF SQ FT /TON COMMENTS
HEIGHT, FT TD, °F
Maximum face velocity for light frosted
Dry Room application is 700 fpm ; for wet coil
Storage 28-40 16-24 9-15 150-250 operation, face velocity should not
a:: Cooler Wet Room
w exceed 600 fpm ; centrifugal or propeller
I- 6-9 fans are applicable.
2
w
u 200-300
Maximum fin spacing of 3-4 fpi;
2 Storage 16-24 propeller fan units with high face
0 7000-10000
j:: Freezer -10 10-15 velocities and long air throw are
cu ft / Ton
=> 24-40 normally used.
al
ii: Low face velocity units (under 650 fpm)
I- are requ ired. Units should blow toward
Ill
c Loading
Dock
40-55 16-20 10-12 150-175 and above the doors to create an air
curtain effect. Between-the-rail units
are ideal for narrow docks.
25-40 Coil face velocity should not exceed
I- ..J ffi Hogs•
10-16 hd / ton 750 fpm . Between-the-rail units are
~=..J
w :J:0 28-34 16-20 10-12
30-45 specifically designed for this application
~uo Beefl
u 3-5 hd / ton and should be used whenever possible .
Work Rooms Units with low noise level which dis-
Cutting & Grinding 35-45 10-12 15-25 125-175 tribute air with low velocity or in an um-
Rooms brella pattern optimize worker comfort.
Notes: 1. Above guidelines are for budgeting purposes only, and should not be used as the sole design criteria .
2. Hog chill rooms average 2-2.5 sq ft per head .
3. Beef chill rooms average 6-8 sq ft per head .
TABLE 19 BANANA ROOM DESIGN PARAMETERS

WEIGHT, LBS EVAPORATOR
ROOM NO OF REFRIGERATION• -• HEATING
SIZE BOXES GROSS NET T.D. CFM LOAD -BTU / HR LOAD -KW
½ Car 432 20304 18144 15 6000 36,000 4

1 Car 864 40608 36288 15 12000 72,000 8
Notes: 1. Evaporator fan should have ½" ext. static pressure capability.
2. Weights per box: gross-47 lb; net-42 lb .
3. Specific heats: bananas-0.8 Btu / lb /° F; cartons-0.4 Btu / lb /° F.
4. To calculate load, assume pulldown of 1° F per hour, and peak respiration of 12 Btu / lb / 24 hr.
5. Tabulated loads represent total heat removal.
6. Heat is required only to warm a cold load and may not be required .
TABLE 20 u VALUE REVISIONS

EXISTING
REVISED U VALUE AT
SECTION
ADDITIONAL RESISTANCE OF
PROPERTIES
U R 4 6 8 12 16 20 24
1.00 1.00 0.20 0.14 0.11 0.08 0.06 0.05 0.04
0.90 1.11 0.20 0.14 0.11 0.08 0.06 0.05 0.04
0.80 1.25 0.19 0.14 0.11 0.08 0.06 0.05 0.04
0.70 1.43 0.19 0.13 0.11 0.07 0.06 0.05 0.04
0.60 1.67 0.19 0.13 0.10 0.07 0.06 0.05 0.04
0.50 2.00 0.18 0.13 0.10 0.07 0.06 0.05 0.04
0.40 2.50 0.16 0.12 0.10 0.07 0.05 0.05 0.04
0.30 3.33 0.14 0.11 0.09 0.07 0.05 0.04 0.04
0.20 5.00 0.11 0.09 0.08 0.06 0.05 0.04 0.03
0.10 10.00 0.06 0.06 0.06 0.05 0.04 0.04 0.03
0.08 12.50 0.06 0.06 0.05 0.04 0.04 0.03 0.03
Example: Given an existing structure with a U value of 0.50, determine the revised U
following the addition of insulation having a resistance of 12: enter Column 1 at
0.50 and move horrizontally to the column headed by 12; the revised U value
may then be read at0 .07.
From 1972 ASH RAE Handbook of Fundamentals

Reprinted by Permission
34
APPENDIX-TABLES
TABLE 21 FOOD STORAGE ESTIMATING GUIDELINES

AVERAGE HEAT CONTENT RECOMMENDED STORAGE CONDITIONS
PRODUCT TEMPERATURE , 0 F'
SP HT SP HT LATENT HIGHEST RELATIVE
CATEGORY
ABOVE BELOW HEAT FREEZING SHORT LONG HUMIDITY
FREEZING FREEZING BTU / LB POINT , °F TERM TERM %
Butter .64 .34 15 30 40 - 5 80-85
>
a: Cheese, Cream,
<{ Eggs, Milk .85 .40 100 31 35-40 33-35 70-85
C
Bananas (Ripe) .80 .42 108 30.6 56 56 85-90
Dried Figs/Raisins .41 .29 36 - 4 40-50 40 60
!::: Avocados .76 .41 101 30 50-55 45-50 85-90
:::>
a: Citrus 50-55 32 85-90
LL
.90 .46 123 30
Apples/ Apricots/Pears 35 30-38 85-90 3
Bacon (Cured) .43 .29 39 27 55 34-40 55-65
I-
~ Fresh Game .80 .42 114 27 34 28 85-90
w
~ Beef, Ham, Lamb, Pork
Sausage, Veal .76 .40 95 29 34 28-32 85-90
..J
Chicken .79 .42 106
:i: 30 34 28 85-90
0 Turkey .63 .36 78
LL
Boiled Lobsters
~c or Crabs .84 .44 14 25 85-90
wO
(1)0
LL
All Other (Fresh) .84 .44 14 28 32 85-95
Beans (Green),
Cucumbers, Eggplant,
Cl) Garlic (Dry), Melons,
w Okra, Onions (Dry),
..J
al Peppers, Potatoes, .94 .47 136 31 50 50 80
~
I- Pumpkins, Squash
w
c:, (Hard Shell), Sweet
w Potatoes, Tomatoes
> (Ripe)
Most Other .94 .47 136 31 35 31 -32 90-95
Notes: 1. Values are averages by product group, and may be used for estimating rooms in which the exact product loading is unknown.
2. Refer to Table 9 for specific properties and storage requirements of individual products.
3. Pears require a relative humidity of 92-95 % .
TABLE 22 RECOMMENDED INSULATION THICKNESS

TEMPERATURE DIFFERENCE (ROOM LESS AMBIENT). °F
INSULATION TYPE COOLER HOLDING FREEZER SHARP FREEZER
AND'K'VALUE
50 55 60 65 70 75 BO 85 90 95 100 105 110 115 120 125 130
Foamglass .38 3 4 5 6 6 7 8 8 9 9 9 10 11 11 12 12 12
Cork board .30 3 4 4 4 5 5 5 6 6 7 7 8 9 9 10 10 10
Expanded
Polystyrene
.24 2 3 3 3 4 4 4 5 5 6 6 6 7 7 8 8 8
Fiberglass .24 2 3 3 3 4 4 4 5 5 6 6 6 7 7 8 8 8
Extruded
Polystyrene
.185 2 3 3 4 4 5 5 5 6 6 6 6 6 6 7 7 7
Slab
.16 2 3 3 3 3 3 4 4 4 4 5 5 5 6 6 6 6
Urethane
Foamed-In-
.13 2 2 2 3 3 3 3 3 42 42 42 42 42 4 5 5 5
Place Urethane
Notes: 1. Thicknesses shown are for general guidance only. Requirements for a given installation will vary in accordance with operating versus
first cost projections.
2. 3 inch foamed -in-place urethane is adequate for short term walk-in freezer applications.
35
APPENDIX-TABLES
TABLE 23 MILK CONTAINER DATA
CAPACITY DIMENSIONS. IN, CONTAINER DATA BOTTLES
LIQUID BTU REQ'D
OR
TYPE CONTAINER WIDTH OR WEIGHT SP . HT. CARTONS WEIGHT TO COOL 1°F
oz GAL LENGTH
MAX . DIAM .
HEIGHT
LBS B / LB /° F
MATERIAL
PER CASE LBS WHEN FULL
Carton
Quart 32 2.81 9.00 0.075 0.50 Paper 2 .15 2.06
Half Gallon 64 3.81 9.375 0.142 0.50 Paper 4.30 4.11
Gallon 5.56 9.50 0.245 0.50 Paper 8 .60 8.20
Bottle
Half Pint 8 2.375 5.375 0.500 0.20 Glass 0.537 0 .61
Pint 16 3.00 7.75 0 .810 0.20 Glass 1.075 1.18
Quart 32 4.00 9 .75 2.000 0.20 Glass 2.15 2.42
Cases'
Quart Cartons 13.0 13.00 11 .00 7.0 0.12 Steel 16 34.40 33.80
Half Gal Cartons 13.0 13.00 11.00 7.0 0 .12 Steel 9 38.70 37.92
Gallon Cartons 13.0 13.00 11 .00 7 .0 0 .12 Steel 4 34.40 33 .80
Half Pint Bottles 18.5 14.50 6.75 11 .0 0.60 Wood 30 16.11 24.90
Pint Bottles 18.5 14.50 8.50 14.0 0.60 Wood 20 21 .50 32.00
Quart Bottles 18.5 14.50 10.50 16.0 0 .60 Wood 12 25.80 38.70
Cans
SGallon 5 10.50 19.50 15.0 0.12 Steel 43.00 42.20
10Gallon 10 13.00 25.00 26 .0 0.12 Steel 86.00 84.00
Notes: 1. Sp . Ht. : 0 .94; weight per quart - 2 .15 lbs ; weight per gallon - 8 .60 lbs.
2. Storage areas may be estimated on the basis of 70 lb of m ilk in glass bottles or 100 lb of milk in paper quart cartons per sq ft , with
1/, additional area being allowed for aisles. Cases are usually stacked 5 high. Extra cted in part fro m ASRE I now ASHRAEI A pplication Data
3. Weights for cases empty ( no bottles included) . Sec tion. Some data obtained by actual weighing & measu ring.
TABLE 24 CHEESE MAKE & CURE DATA SPECIFIC HEATS 1 OF MILK

RELATIVE
TABLE 25 AND MILK DERIVATIVES
PART OF TEMP . TIME
CHEESE HUMIDITY TEMPERATURE, °F
PROCESS •F DAYS
% PRODUCT
32 59 104 140
Form Room 68-72 80-90 3-5
Blue Curing Room 48-50 95 90
Whey 0 .978 0.976 0.974 0.972
Holding Room 40-45 70 30-180 Skim Milk 0 .940 0.943 0.952 0.963
Whole Milk 0.920 0.938 0.930 0.918
32-34 70 12-18(mos) 15%Cream 0.750 0.923 0 .899 0.900
38-40 70 8-l0(mos) 20% Cream 0.723 0.940 0.880 0 .886
Cheddar Curing Room
45-55 85-90 60
55-70 85-90 indeterminate 30% Cream 0 .673 0.983 0.852 0.860
45% Cream 0 .606 1.016 0.787 0.793
Salting Room 50-54 In Brine 4-6 60% Cream 0.560 1.053 0.721 0.737
Cool Room 40-45 70 10-14 Butter 0 .512 0 .527 0 .556 0.580
Swiss Warm Room 68-77 80-85 14 Milk Fat 0.445 0.467 0.500 0.530
Curing Room 60 80-85 14-28
Holding Room 35-40 70 60-180 Note 1: Sp. heat in Btu / lb / ° F
CHEESE FREEZE POINTS

• OTHER CHEESE CURE DATA
CHEESE FREEZE POINT, °F
CURE RELATIVE CURE
Brick 16.3
CHEESE TEMP . HUMIDITY TIME
•F DAYS
Cheddar 8.8
%
Cottage 29.8
Brick 60-65 90 60 Limburger 18.7
Limburger 60-65 95 42
Process American 16.6
Camembert 53-59 90 21
Process Swiss 17.5
Cream Roquefort 3.7
Cottage No Cure Swiss, Domestic 14.0
Neufchatel Swiss, Imported 14 7
TABLE 28 CHEESE STORAGE TEMPERATURES

OPTIMUM MAXIMUM OPTIMUM MAXIMUM
CHEESE STORAGE STORAGE CHEESE STORAGE STORAGE
TEMP. , °F TEMP., °F TEMP ., °F TEMP ., °F
Brick 30-34 50 Process American 40-45 75
Camembert 30-34 50 Process Brick 40-45 75
Cheddar 30-34 60 Process Limburger 40-45 75
Cottage 32-34 45 Process Swiss 40-45 75
Cream 32-34 45 Roquefort 30-34 50
Limburger 30-34 50 Swiss 30-34 60
Neufchatel 32-34 45 Cheese Foods 40-45 55
Tables 24 thru 28 extracted from 1971 ASH RAE Applications
36 Guide and Data Book - Reprinted by Permission
APPENDIX-TABLES
TABLE 29 BEVERAGE CONTAINER DATA
CAPACITY DIMENSIONS . IN . CONTAINER DATA BOTTLES
OR LIQUID BTU REQ "D'
TYPE CONTAINER FLUID WIDTH OR CANS WEIGHT TO COOL 1°F
GAL LENGTH HEIGHT WEIGHT SP . HT. MATERIAL LBS WHEN FULL
oz MAX . DIAM . LBS PER
BTU / LB /°F CASE
Bottles
Beer, Tall, Ret. 12 2.50 9.50 0.75 0.20 Glass 0.76 0.91
Beer, Squat, N .R. 12 2.60 5.75 0.40 0.20 Glass 0.76 0.84
Bnr. Quart. N.R. 32 3.63 11 .25 1.03 0.20 Glass 2.03 2.24
Coca Cola 6 2.37 7.75 0.85 0.20 Glass 0.38 0.55
Soda- 6 6 2.50 7.75 0.88 0.20 Glass 0.38 0.56
Soda- 7 7 2.37 7.87 0.88 0.20 Glass 0.44 0.62
Soda- 8 8 2.50 7.25 0.88 0.20 Glass 0.50 0.68
Soda- 9 9 2.25 9.13 0.88 0.20 Glass 0.56 0.74
Soda-12 12 2.67 9.75 1.00 0.20 Glass 0.75 0.96
Soda-32 32 3.67 11 .50 1.88 0.20 Glass 2.03 2.41
Cans
12 oz. Beer, Steal 12 2.63 4.59 0.111 0.12 Steet 0.76 0.77
12 oz. Beer, Alum . 12 2.55 4.59 0.047 0.214 Alum . 0.76 0.77
Pint Beer, Steel 16 2.63 6.22 0.134 0.12 Steel 1.02 1.03
Cases
Beer
Tall , 12 oz. Ret. 15.87 10.63 10.06 1.81 0.34 Corr. Paper 24 18.26 22.48
Tall. 12 oz. Ret. 16.19 10.63 9.69 3.19 0.40 Fiber' 24 18.26 23.14
Squat, 12oz. N .R. 17 .31 11 .56 6.50 1.38 0.34 Corr. Paper 24 18.26 20.65
Quart. N.R. 15.94 12.00 10.63 1.81 0.34 Corr . Paper 12 24 .34 25.16
Can. 12 oz Tray 16.00 10.50 4.75 0.27 0.34 Corr . Paper 24 18.26 18.67
Coca Cola 18.50 12.13 8.25 5.25 0.60 Wood 24 9.12 12.27
Soda
6 oz 14.50 11 .00 8.25 6.90 0.60 Wood 24 9.12 13.26
8oz 14.50 11 .00 7.75 6.50 0.60 Wood 24 12.00 15.90
12oz 18.00 11 .75 10.25 9.25 0.60 Wood 24 18.00 23.55
Quart 16.67 12.25 12.50 8.00 0.60 Wood 12 24.00 28.80
Kegs - Wood
'/, 4 13.5 16.0 22 0.60 Wood 33 41
¼ 8 17.0 21 .0 35 0.60 Wood 70 80
½ 15 20.0 24.0 65 0.60 Wood 130 155
Full 31 24 .0 31 .0 105 0.60 Wood 260 300
Kegs - Insulated Steel
¼ 8 16.0 17.25 33 0.12 Steel 62 60
½ 16 19.0 23 .5 60 0.12 Steel 124 120
Kegs - Cast Alum inum
'/, 4 13.0 15.0 22 0.21 Aluminum 31 35
¼ 8 16.0 17.25 32 0.21 Alum inum 62 64
½ 16 19.25 23.5 70 0.21 Alum inum 124 130
Notes: 1. Specific heats of beer and carbonated beverages estimated at 1 Btu /lb / ° F.
2. Storage areas may be estim..ted on the basis of 24 cans per one half cubic foot, and 24 bottles per 2 cubic feet; one third additional area
should be allowed for aisles.
3. Fiberisutilizedforreturnablebottle TABLE 31
HEAT LOADS OF KEG AND BOTTLED BEER
cartons in southern climates.
4. Case weights include partitions, TYPE AND SIZE TEMPERATURE REDUCTION . °F
but no bottles or cans. OF CONTAINER 65 50 40 30 20 15 10 5
Keg - Wood
One Keg 121Dl !ml 61D) 4500 ml 1500
Half Keg 5600 46!il 3100 2325 15!il 775
INFILTRATION Quarter Keg 3200 2400 1600 1200 BOO 400
LOADS WHEN STORING Eigth Keg 1640 12JI 820 615 410 205
BEER CONTAINERS'
Keg - Aluminum
TYPE AND TEMPERATURE REDUCTION °F Half Keg 5200 m 2600 l!Bl 1300 6!il
SIZE OF (OUTSIDE TEMPERATURE MINUS Quarter Keg 2560 1920 1280 960 640 320
CONTAINER STORAGE TEMPERATURE ) Eigth Keg 1400 l0!il 700 525 350 175
60 55 !ii 45 40 35 Keg - Steel
Fua keg 3200 2600 2100 1700 1400 1100
Half Keg 4800 m 2400 1800 1200 600
Half keg 2600 2100 1700 1400 1100 !OJ
Quarter Keg 2400 llDJ 1200 !OJ 600 lXl
Quarter keg 2200 l!Ol 1600 1300 l(DJ 800 Bottles
Case 24-12 DL 6 oz' 32 27 22 16 10.8 8.1 5.4 2.7
bottles 2100 1800 1500 1200 !OJ 700 7 oz' 37 31 25 20 12.4 9.3 6.2 3.1
8 oz' 42 35 28 21 14.0 10.5 7.0 3.5
Note 1: loads are in Btu/24 hr. Multiply the number of kegs delivered
9 oz' 47 38 JI 23 15.2 11.4 7.6 3.8
per day by !he appropriate load per keg, and utilize !he
12 oz' 60 !ii 40 JI 20.0 15.0 10.0 5.0
resuttant number as the total 24 hr infiltration heat gain in
Pa• Ill B. form LE-1 Cases
12 Oz Tray. Can 1214.2 934.0 746.8 560.4 373.4 211J.2 186.7 93.4
Tall , 12 Oz , Ret. 1!il2.8 1156.0 924.8 693.6 462.4 346.8 231.2 115.6
Squat. 12 Oz . N . R . 1341.6 1032.0 826.0 619.2 413.0 D .6 211i.5 103.2
Notes : 1. Specific heat of beer es1imated at 1 Btu / lb / ° F. 2 . Tabulated values may be utilized for carbonated beverages .
TABLE 32 WALK-IN BEER COOLER STORAGE LOADS

WALK-IN CAPACITY TOTAL LOAD WALK-IN CAPACITY TOTAL LOAD
COOLER CASES OF24 - INCLUDING PRODUCT COOLER CASESOF24 - INCLUDING PRODUCT
SIZE 12 OZ BOTTLES IN BTU / HR SIZE 12 OZ BOTTLES IN BTU/HR
6' X 6' 110 5400 10' X 14' 470 13960

6' X 8' 150 6470 10' X 16' 540 15400
6' X 10' 190 7450 10' X 18' 610 16820
6' X 12' 230 8520 10' X 20' 680 18150
8' X 10' 260 9080 12 ' X 16' 650 17500
8' X 12' 315 10330 12' X 18' 740 19260
8' X 14' 370 11880 12' X 20' 820 20800
8' X 16' 425 13130 12' X JO' 1240 28690
Note : Loads are based on 10 ' cooler heighls, 35° F holding temp ., 20 ° F produ c t temp . reduction and a 75° F environment, and have been adjusted for 18 hr
compressor operation. A 20 % daily inventory turn was assumed .
37
Tables 29, 30 & 31 extracted in par1 from the AS RE I now ASHRAEI Application Dala Section; addi1ional data was ob1ained by ac1ual weighing and measurement.
APPENDIX-TABLES
TABLE 33 DOMESTIC OUTDOOR DESIGN DATA 1

DBWB DBWB DBWB DBWB
LOCATION Of Of LOCATION Of Of LOCATION Of Of LOCATION Of Of
Alabama Illinois Montana South Dakota
Birmingham 97 79 Champaign 96 79 Billings 94 68 Rapid City 96 72
Mobile 95 80 Chicago 94 78 Helena 90 65 Sioux Falls 95 77
Montgomery 98 80 Springfield 95 79 Nebraska Tennessee
Tuscaloosa 98 81 Indiana Omaha 97 79 Chattanooga 97 78
Alaska Evansville 96 79 Nevada Knoxville 97 80
Anchorage 73 63 Fort Wayne 93 77 Las Vegas 108 72 Memphis 98 80
Fairbanks 82 64 Indianapolis 93 78 Reno 94 64 Nashville 97 79
Juneau 75 66 Terre Haute 95 79 New Hampshire Texas
Arizona Iowa Concord 91 75
Amarillo 98 72
Douglas 100 70 Cedar Rapids 92 78 New Jersey
Corpus Christi 95 81
Phoenix 108 77 94 77
Dallas 101 79
Des Moines 95 79 Newark
Tucson 105 74 Kansas Trenton 92 78 El Paso 100 70
New Mexico
Galveston 91 82
Arkansas Dodge City 99 74
Topeka 99 79 Albuquerque 96 66 Houston 96 80
Fort Smith 101 79 San Antonio 99 77
Little Rock 99 80 Wichita 102 77 Santa Fe 90 65
Utah
Kentucky New York
California Salt Lake City 97 67
Bakersfield 103 72 Lexington 94 78 Albany 91 76 Vermont
Blythe 111 78 Louisville 96 79 Buffalo 88 75 Burlington 88 74
Fresno 101 73 Louisiana New York 94 77 Virginia
Los Angeles 94 72 Baton Rouge 96 81 Rochester 91 75 Norfolk 94 79
Oakland 85 65 New Orleans 93 81 Syracuse 90 76 Richmond 96 79
Shreveport 99 81 North Carolina Roanoke 94 76
Sacramento 100 72
San Francisco 80 64 Maine
Asheville 91 75 Washington
Charlotte 96 78 Seattle 81 67
Colorado Portland 88 75
North Dakota Spokane 93 66
Denver 92 65 Maryland Yakima 94 69
Baltimore 94 79 Bismarck 95 74
Connecticut West Virginia
Hagerstown 94 77 Fargo 92 76
Hartford 90 77 Charleston 92 76
Ohio
New Haven 88 77 Massachusetts Parkersburg 93 77
Boston 91 76 Cincinnati 94 78 Wisconsin
Delaware Cleveland 91 76
Springfield 91 76 Green Bay 88 75
Wilmington 93 79 Dayton 92 77
Worcester 89 75 Madison 92 77
Dist. Of Columbia Oklahoma Milwaukee 90 77
Washington 94 78 Michigan
Detroit 92 76 Oklahoma City 100 78 Wyoming
Florida Lawton 103 78 Caspar 92 63
Grand Rapids 91 76
Jacksonville 96 80 Cheyenne 89 63
Lansing 89 76 Tulsa 102 79
Miami 92 80
Canada
Orlando 96 80 Minnesota Oregon
Calgary 87 66
Tallahassee 96 80 Duluth 85 73 Portland 91 69
Tampa 92 81 Edmonton 86 69
St. Paul 92 77 Pennsylvania Goose Bay 86 69
Georgia Minneapolis 92 77 Erie 88 76 Halifax 83 69
Atlanta 95 78 Mississippi Philadelphia 93 78 Hamilton 91 77
Savannah 96 81 Jackson 98 79 Pittsburg 90 75 Montreal 88 76
Hawaii Missouri Rhode Island Ottawa 90 75
Honolulu 87 75 Kansas City 100 79 Providence 89 76 Toronto 90 77
Idaho St. Louis 96 79 South Carolina Vancouver 80 68
Boise 96 68 Springfield 97 78 Charleston 95 81 Winnipeg 90 75
Tables 33 & 34 extracted from 1972 ASHRAE Handbook of Fundamentals - Reprinted by Permission
38
APPENDIX-TABLES
TABLE 34 INTERNATIONAL OUTDOOR DESIGN DATA 1

DBWB DBWB DBWB DBWB
LOCATION OF OF LOCATION OF OF LOCATION OF OF LOCATION OF OF
Afghanistan Cuba Indonesia Pakistan
Kabul 98 66 Havana 92 81 Djakarta 90 80 Chittagong 93 82
Algeria Denmark Makasser 90 80 Kaachi 100 82
Algiers 95 77 Copenhagen 79 68 Iran Panama & Canal Zone
Argentina Dominican Republic Abadan 116 82 Panama City 93 81
Buenos Aires 91 77 Santo Domingo 92 81 Meshed 99 68 Paraguay
Tucuman 102 76 Tehran 102 75 Asuncion 100 81
Ecuador
Australia Iraq Peru
Guayaquil 92 80
Adelaide 98 72 Baghdad 113 73 Lima 86 76
Quito 73 63
Brisbane 91 77 Ireland Philippines
El Salvador 76 65 Manila 94 82
Melbourne 95 71 Shannon
Perth 100 76 San Salvador 98 77 Israel Puerto Rico
Sydney 89 74 Ethiopia Tel Aviv 96 74 San Juan 89 81
Austria Addis Ababa 84 66 Italy Saudi Arabia
Vienna 88 71 Finland Naples 91 74 Dhahran 111 86
Bahamas Helsinki 77 66 Rome 94 74 Riyadh 110 78
Nassau 90 80 France Japan South Africa
Belgium Marseilles 90 72 Sapporo 86 76 Capetown 93 72
Brussels 83 70 Paris 89 70 Tokyo 91 81 Johannesburg 85 70
Bermuda Germany Jordon Spain
Kindley AFB 87 79 Berlin 84 68 Amman 97 70 Barcelona 88 75
Bolivia Madrid 93 71
Hamburg 80 68 Kenya
La Paz 71 58 Munich 86 68 Nairobi 81 66 Sweden
Brazil Stockholm 78 64
Ghana Lebanon
Brasilia 89 76 Syria
Porto Alegre 95 76 Accra 91 80 Beirut 93 78
Greece Libya Damascus 102 72
Rio de Janeiro 94 80
Athens 96 72 Bengasi 97 77 Thailand
Salvador 88 79
Greenland Bangkok 97 82
Sao Paulo 86 75 Malaysia
Narssarssuaq 66 56 Tunisia
British Honduras Penang 93 82
Belize 90 82 Guatemala Singapore 92 82 Tunis 102 77
Burma Guatemala City 83 69 Turkey
Mexico
Mandalay 104 81 Ankara 94 68
Guyana Guadalajara 93 68
Cambodia Istanbul 91 75
Georgetown 89 80 Merida 97 80
Phnom Penh 98 83 United Arab Republic
Haiti Mexico City 83 61
Ceylon Monterrey 98 79 Cairo 102 76
Port Au Prince 97 82
Colombo 90 81 Vera Cruz 91 83 United Kingdom
Honduras Belfast 74 65
Chile
Santiago 90 71 Tegucigalpa 89 73 Netherlands
Birmingham 79 66
Hong Kong Amsterdam 79 65 London 82 68
Valparaiso 81 67
Colombia Hong Kong 92 81 New Zealand Uraguay
Bogota 72 60 Iceland Auckland 78 67 Montevideo 90 73
Cali 87 73 Reykjavik 59 54 Wellington 76 66 Venezuela
Medellin 84 70 India Nicaragua Caracas 84 73
Congo Bombay 96 82 Managua 94 81 Puerto Ordaz 95 82
Kinasha 92 81 Calcutta 98 83 Nigeria Maracaibo 97 84
Stanleyville 92 81 New Delhi 110 83 Lagos 92 82 Valencia 95 80
Note 1: Design temperatures shown in Tables 33 & 34 are equalled

or exceeded during 1% of summer months.
39
APPENDIX-TABLES
TABLE 35 SI METRIC CONVERS ION FACTORS
AREA LIGHT
Acre x 4.047E + 03 = Metre' (m~ Footcandle x 1.076E + 01 Lux (Ix)
ft' x 9290E - 02 = Metre' (m') Footlambert x 3.426E + 00 = Candela / Metre' (cd / m')
in' x 6.452E - 04 = Metre'(m')
mi' x 2.590E + 06 = Metre'(m') MASS
yd' x 8.361E - 01 = Metre'(m')
Gram x 1.000E - 03 Kilogram (kg)
Kilogram (kg)
ENERGY Ounce (Avoir)
Pound (Avoir)
x
x
2.835E
4.536E
- 02
- 01 Kilogram (kg)
Btu x 1.055E + 03 = Joule (j) Tonne x 1.000E + 03 Kilogram (kg)
Calorie x 4.187E + 00 = Joule (p Ton (long, 2240 lb) x 1.016E + 03 Kilogram (kg)
Kilocalorie x 4.187E + 03 Joule (j) Ton (Metric) x 1.000E + 03 Kilogram (kg)
kw·h x 3.600E + 06 = Joule (0 Ton (short, 2000 lb) X 9.0J2E + 02 = Kilogram (kg)
w-h x 3.600E + 03 = Joule (j)
ENERGY PER UNIT TIME MASS PER UNIT TIME

lb /h x 1.260E - 04 = Kilogram Per Second (kg / s)
Btu /(lt' • s) x 1.136E + 04 = Wan Per Metre' (w /m') lb /min x 7.560E - 03 Kilogram Per Second (kg / s)
Btu /(It' • min) x 1.893E + 02 = Wan Per Metre' (w/m'I lb / sec x 4.536E - 01 Kilogram Per Second (kg / s)
Btu /(ft' • h) x 3.155E + 00 = Wan Per Metre' (w /m') lb /(hp • h) x 1.690E - 07 Kilogram Per Joule (kg / j)
Cal /(cm' • mini x 6.978E + 02 = Wan Per Metre' (w /m')
w/ cm' x 1.000E + 04 = Wan Per Metre' (w/ m')
w/ft' x 3.281E + 00 = Wan Per Metre' (w/m') DENSITY
w/in' x 1.550E + 03 = Wan Per Metre' (w l m') g/cm' x 1.000E + 03 Kilogram Per Metre' (kg /m')
Oz (Avoir) / Gal x 7.489E + 00 Kilogram Per Metre' (kg /m')
HEAT lb /It' x 1.602E + 01 Kilogram Per Metre' (kg / m')
lb /in' x 2.768E + 04 Kilogram Per Metre' (kg /m')
Heat Density:
x 1.136E + 04 = Joule Per Metre' (j / m')
lb /gal x 1.198E + 02 Kilogram Per Metre' (kg / m')
Btu/ft'
lb /yd' x 5.933E - 01 Kilogram Per Metre' (kg / m')
Cal /cm' x 4.187E + 04 = Joule Per Metre' (j / m')
Heat Fkix Density:
Btu /(ft' • h) x 3.155E + 00 = Wan Per Metre' (w /m')
POWER
Cal / (cm' • s) x 4.187E + 04 = Wan Per Metre' (w / m'I Btu /h x 2.931E - 01 = Wan (w)
Heat Transfer Coefficient (U):
Btu /min x 1.758E + 01 = Wan (w)
Btu /(h • ft' • 0 F) x 5.678E + 00 = Wan Per Metre' - Kelvin lw /(m' • Kil Cal.I m x 6.978E - 02 = Wan (w)
Btu /(s • lt' • 0 F) x 2.044E + 04 = Wan Per Metre' - Kelvin lw/(m' • Kil
hpl550ft • lbf /sl x 7.457E + 02 = Wan (wl
hp (boiler) x 9.8 lOE + 03 = Wan (w)
Specific Enthalpy (Latent Heat!: hp (electric) x 7.460E + 02 = Wan (w)
Btu /lb x 2.326E + 03 = Joule Per Kilogram (j / kg) hp (metric) x 7.355E + 02 = Wan (w)
Cal /g x 4.187E + 03 = Joule Per Kilogram (j/ kg) ton of refrig. x 3.517.E + 03 = Wan (w)
Specific Heat (C):
Btu /(lb • 0 F) x 4.187E + 03 = JouleperKg • Kelvinlj i(kg • K)I PRESSURE
Cal /(g • °C) x 4.187E + 03 = JouleperKg • Kelvinlj/(kg • K)I
Atmosphere x 1.013E + 05 = Pascal (pa)
Thennal Conductivity (Kl: Cm of Hg x 1.333E + 03 = Pascal (pal
(Btu • Ftl/(h • lt' • 0 F) x 1.731E + 00 = WanPerMetre - Kelvinlw /(m • K)I Cm of Water x 9.806E + 01 = Pascal (pa)
(Btu • ln)/(S • lt' • 0 F) x 5.192E + 02 = WanPerMetre - Kelvinlw /(m • K)I Ft of Water x 2.989E + 03 = Pascal (pal
(Btu • ln)/(h • lt' • 0 F) x 1.442E - 02 = Wan Per Metre - Kelvin lw /(m • Kll In of Hg x 3.386E + 03 = Pascal (pa)
Cal /(cm • s• ° C) x 4.187E + 02 = Wan Per Metre - Kelvin lw/(m • Kll In of Water x 2.490E + 02 = Pascal (pa)
Thennal Diffusivity: Mm of Hg x 1.333E + 02 = Pascal (pa)
ft'/ h x 2.581E - 05 = Metre' Per Sec (m' /s) Psi' x 6.895E + 03 = Pascal (pa)
Thennal Resistance (R):

(°F• h• ft'l/ Btu x 1.761E - 01 ~ Kelvin - Metre'/ Wanl(K • m')l w] TEMPERATURE
- 32 ... 1.8 °C
LENGTH x 1.8 + 32 °F
ft x 3.048E - 01 = Metre(m) + 459.67 + 1.8 = K~lvin
in x 2.540E - 02 = Metre(m) Kelvin x 1.8 - 459.67 = °F
oc + 273.15 Kelvin
micron X 1.000E - 06 = Metre(m)
yd X 9.144E - 01 = Metre (ml Kelvin - 273.15 °c
0
mile X 1.609E + 03 = Metre(m) Rankine + 1.8 Kelvin
Notes:
1. No equivalents for the abbreviations " Psia " and " Psig " are utilized in the SI System (if necessary to so designate a given pressure, it would be
defined as " an absolute pressure of 50kpa ", or " 25 kpa (Gage)", etc.
2. All factors have been rounded off to 4 significant digits and are, therefore, by SI definition " approximate."
3. The " E" notation is utilized for convenience in electronic data processi ng, and has no other significance.
4. SI equivalents are always shown as a number greater than 1 and less than 10. Examples: 1.055E + 03 joule per Btu (rather than 1055); 1.000 E
- 03 kg per gram (rather than 0.001 I, etc.
Extracted from 1976 ASH RAE SI Metric Guide - Reprinted by Permission
40
APPENDIX-TABLES
TABLE 36 WEIGHT EQUIVALENCY TABLE 38 ENGLISH CONVERSION FACTORS
OF COMMON MEASURES Atmospheres X 14.696 Pounds per Sq In
Product Measure Weight - Lbs Acres X 43,560 Square Feet
Barrels X 31 .5 Gallons
Apples Bushel Or Box 50
Bushels X 1.245 Cubic Feet
Barrel 125
Bushels X 32 Quarts (Dry)
Bananas Bunch 50
Cubic Feet X 1728 Cubic Inches
Beef, Dressed Head ( Carcass) 55G
Cubic Feet X 7.48 Gallons (U .S. Liq.)
Butter Tub 60
Cubic Yards X 27 Cubic Feet
Calves, Dressed Head (Carcass) 150
Cubic Yards X 202 Gallons (U .S. Liq .)
Hogs, Dressed Head (Carcass) 200
Ice Bushel 50
Gallons X 231 = Cubic Inches
Grains (Avoirl X 1.0 Grains (Troy)
Lamb, Dressed Head (Carcass) 45 Horsepower X 2547 Btu / hr
Peaches/ Pears Bushel 55
Horsepower X 745.7 Watts
Potatoes Bushel 60
Kilowatts X 3413 Btu / hr
Kilowatts X 1.34 Horsepower
ENGLISH - METRIC Kilowatts X 1000 Watts
TABLE 37 CONVERSION FACTORS Ounces (Avoirl X 437 .5 Grains
Ounces (Fluid) X 1.81 Cubic Inches
Btu X 252 Calories
Cubic Feet X 28.32 Liters Ounces (Troy) X 480 = Grains
Cubic Feet X 472 Cubic Centimeters Ounces (Troy) X 1.097 Ounces (Avoir)
Per Minute per Sec Pounds Per Sq In X 27.686 Inches of Water
Cubic Inches X 16.39 = Cubic Centimeters Pounds Per Sq In X 2.307 Feet of Water
Cubic Meters X 35.31 = Cubic Feet Pounds X 7000 Grains
X 264.2 = Gallons (U.S . Liq .) Pounds X 16 Ounces (Avoir)
X 1000 = Liters Pounds X 14.58 Ounces (Troy)
Cubic Yards X 764.6 = Liters Pounds X 1.22 Pounds (Troy)
Drams X 1.772 = Grams Pounds (Troy) X 5760 Grains
Feet X 30.48 Centimeters Pounds (Troy) X 13.17 Ounces (Avoir)
Feet Per Second X 1.097 = Kilometers per Hour Pounds (Troy) X 12 Ounces (Troy)
Gallons X 3.785 = Liters Pounds Per Sq In X 2.307 Feet of Water
Grams X 15.43 = Grains Quarts (Liquid) X 57.75 Cubic Inches
Grams Per X, 62.4 Pounds per Square Feet X 144 Square Inches
Cubic Centimeter Cubic Foot Square Yards X 1296 Square Inches
Grams Per Liter X 1000 Parts per Million Tons (Short) X 2000 Pounds
Grams Per X 2.05 Pounds per Tons (Long) X 1.12 Tons (Short)
Square Centimeter Square Foot Tons Of Refrigeration x 12000 Btu / hr
Horsepower (English) X 1.014 Horsepower (Metric) Watts X 3.41 Btu / hr
Horsepower X 641.1 Kilocalories
Inches X 2.54 Centimeters
Inches Of Mercury X 34.53 Grams per
Sq . Centimeter TABLE 39 METRIC CONVERSION FACTORS
Kilograms X 2.205 = Pounds Atmospheres X 76 Centimeters of Mercury
Kilograms Per Centimeters X 10 Millimeters
Square Centimeter X 28.96 = Inches of Mercury Cubic Meters X 1,000,000 Cubic Centimeters
X 14.22 = Pounds per Sq In Cubic Meters X 1,000 Liters
Dekagrams X 10 Grams
Kilocalories X 3.97 = Btu
Dekaliters X 10 Liters
Kilometers X 3281 = Feet
Kilowatts X 860.5 = Kilocalories per Hour Dekameters X 10 Meters
Liters X 1.057 Quarts (U.S. Liq.) Grams X 1,000 Milligrams
Kilocalories X 1,000 Calories
Meters X 3.281 = Feet
Kilograms X 1,000 Grams
Ounces (Avoirl X 28.35 = Grams
1,000 Liters
Kiloliters X
Ounces (Troy) X 31 .10 = Grams
1,000 Meters
Kilometers X
Pounds X 453.6 = Grams
Pounds Per X 16.02 = Kilograms per Kilowatts X 860 .5 Kilocalories per Hour
Cubic Foot Cubic Meter Liters X 1,000 Cubic Centimeters
Quarts X 946.4 = Cubic Centimeters Meters X 100 = Centimeters
Square Feet X 929 Square Centimeters Meters X 1,000 Millimeters
Milliliters X 1.0 Cubic Centimeters
Square Inches X 6.45 = Square Centimeters
Square Meters X 10.76 = Square Feet Square
Tons (Short) X 907.2 = Kilograms Centimeters X 100 Square Millimeters
Tons (Metric) X 1.102 = Tons (Short) Square Meters X 10,000 = Square Centimeters
Watts X 860.5 = Calories per Hour Watts X 860.5 Calories per Hour
41
APPENDIX-TABLES
OUTSIDE AREA, ROOM VOLUME AND REFRIGERATION LOADS
TABLE 40 FOR WALK-IN COOLERS AND FREEZERS AT 95°F AMBIENT3
8 FT HEIGHT2 10 FT HEIGHT2
ROOM CAPACITY REQUIREMENTS LESS CAPACITY REQUIREMENTS LESS
OUTSIDE ROOM OUTSIDE ROOM
SIZE PRODUCT LOAD -BTU / HR PRODUCT LOAD -BTU / HR
AREA VOLUME AREA VOLUME
OUTSIDE
SQ FT CU FT SQ FT CU FT
w XL -20°F - 10° F 28°F 36 ° F - 20°F - 10 °F 28°F 36 ° F
6x 6 228 234 5300 4900 4200 3600 276 294 6000 5600 4700 4100
6X 8 272 319 6100 5700 4800 4200 328 402 6900 6500 5400 4700
6 X 10 316 404 6900 6500 5400 4700 380 509 7800 7300 6100 5200
6 X 12 360 490 7700 7200 6000 5100 432 616 8700 8100 6700 5800
8 X 10 368 552 8000 7500 6200 5400 440 694 9000 8400 7000 6000
ax 12 416 668 8900 8300 6900 5900 496 840 10000 9300 7700 6600
ax 14 464 784 10000 9400 7800 6800 552 987 11300 10500 8700 7500
ax 16 512 900 10800 10100 8400 7300 608 1133 12200 11400 9300 8100
10 X 10 420 699 9000 8400 7000 6000 500 879 10200 9500 7800 6700
10 X 12 472 846 10300 9700 8000 7000 560 1065 11600 10800 8900 7700
10x 14 524 993 11200 10500 8700 7500 620 1250 12600 11800 9700 8400
10 X 16 576 1141 12100 11300 9300 8100 680 1435 13600 12700 10400 9000
10 X 18 628 1288 13000 12100 9900 8600 740 1620 14500 13500 11000 9600
10x20 680 1435 13800 12900 10500 9100 800 1806 15400 14400 11700 10100
12x 14 584 1203 12400 11600 9500 8200 688 1513 13800 12900 10600 9100
12 X 16 640 1381 13400 12500 10200 8800 752 1737 14900 13900 11300 9800
12x 18 696 1559 14300 13400 10900 9400 816 1962 16000 14900 12100 10500
12x20 752 1737 15200 14200 11500 10000 880 2186 17000 15900 12800 11100
12x30 1032 2629 19600 18200 14500 12600 1200 3307 21900 20400 16100 14000
14 X 16 704 1621 14500 13500 11000 9600 824 2040 16200 15100 12300 10600
14x20 824 2040 16500 15400 12500 10800 960 2566 18400 17200 13900 12000
14x24 944 2458 18500 17200 13800 12000 1096 3093 20600 19200 15400 13300
14x28 1064 2877 20300 19000 15100 13100 1232 3619 22600 21100 16800 14500
14x32 1184 3295 22200 20700 16400 14200 1368 4146 24600 22900 18100 15700
16 X 16 768 1861 15700 14600 11800 10300 896 2342 17400 16300 13100 11400
16x20 896 2342 17800 16600 13400 11600 1040 2946 19800 18500 14800 12800
16x24 1024 2822 19900 18600 14800 12800 1184 3551 22200 20700 16500 14300
16x28 1152 3303 22000 20500 16200 14100 1328 4155 24300 22700 18000 15500
16 x32 1280 3783 24000 22400 17700 15300 1472 4760 26600 24700 19400 16800
16x36 1408 4264 25800 24000 18900 16400 1616 5364 28600 26600 21000 18100
20x20 1040 2946 20300 18900 15100 13100 1200 3707 22500 21000 16700 14500
20x24 1184 3551 22700 21200 16900 14600 1360 4467 25200 23500 18600 16100
20x28 1328 4155 25000 23300 18400 15900 1520 5228 27700 25800 20400 17600
20x32 1472 4760 27300 25400 19900 17200 1680 5988 30200 28100 22100 19100
20x36 1616 5364 29500 27400 21500 18600 1840 6749 32600 30300 23600 20400
20x40 1760 5969 31700 29400 23000 19900 2000 7509 34900 32500 25300 21900
30x20 1400 4458 26200 24400 19200 16600 1600 5608 29000 27000 21200 18300
30x24 1584 5372 29300 27200 21400 18500 1800 6759 32400 30100 23400 20300
30x30 1860 6744 33800 31500 24300 21100 2100 8484 37000 34400 26700 23200
40x30 2320 9030 41100 38100 29200 25300 2600 11361 44800 41600 32000 27700
40x40 2880 12091 50300 46700 35300 30700 3200 15212 54800 50800 38500 33500
Notes: 1. Ratings based on 3 " foamed-in -place urethane, average usage, indoor installation & 18 hour compressor operation
2 . Heights represent internal clearance . Overall heights with floor: 8 ' 6 " & 10' 6"
3. Correction Factors - Other Ambients: 80°F - 0.75; 100°F - 1.10; 115°F - 1.35
4. Correction Factors - Other Usage: Light (Long-Term Storage I - 0.80; Heavy - 1.15-1 .40
5. IMPORTANT: Utilization of charted values requires application of properly rated equipment.
42
APPENDIX-TABLES
TABLE 41 AVERAGE PRODUCT LOADS IN BTU/HR FOR WALK-IN COOLERS AND FREEZERS
ROOM COOLERS FREEZERS ROOM COOLERS FREEZERS
VOWME PRODUCT LOAD PRODUCT LOAD VOWME PRODUCT LOAD PRODUCT LOAD
CU FT LBS/DAY LBS/DAY LBS/DAY LBS/DAY
BTU/HR BTU/HR CU FT BTU/HR BTU/HR
250 850 567 300 112 7000 15800 10500 3800 1425
500 1600 1067 600 225 7500 16100 10700 4000 1500
1000 3000 2000 1000 375 8000 16500 11000 4200 1575
1500 4200 2800 1400 525 8500 18000 12000 4400 1650
2000 5100 3400 1700 637 9000 21000 14000 4600 1725
2500 6900 4600 1900 713 9500 22500 15000 4900 1840
3000 8500 5700 2100 787 10000 24000 16000 5100 1910
3500 9800 6500 2250 844 15000 31000 20700 7600 2850
4000 11100 7400 2400 900 20000 40000 26700 9400 3525
4500 12000 8000 2500 938 30000 54000 36000 15000 5625
5000 12900 8600 2900 1090 40000 65000 43200 18000 6750
5500 13700 9100 3200 1200 60000 108000 72000 26000 9750
6000 14600 9700 3400 1275 80000 150000 100000 35000 13100
6500 15200 10100 3600 1350 100000 & up 190000 & up 127000 & up 53000 & up 19500 & up
Notes: 1. Values have been adjusted for 18 hour compressor operation , and apply to holding rooms only with entering product at 15°F above
the refrigerator tem perature.
2. This table is not to be used for unusual product loads, or if product specifics are known.
TABLE 42 SPECIFIC PRODUCT LOADS IN BTU/HR FOR WALK-IN COOLERS AND FREEZERS 1
PRODUCT FINAL PRODUCT TEMPERATURE - °F
PRODUCT DAILY PRODUCT ENTERING
QUANTITY TEMP. °F 60 40 35 32 0 -10 - 20 -30
BO 82 164 185 197 545 564 583 602
Bakery 100 Lbs 55 34 82 95 443 462 480 500
Goods 36 4 16 365 384 403 421
100 1667 2500 2708 2833 9194 9422 9649 9877
Beef 1000 Lbs 55 625 833 958 7319 7547 7774 8002
34 83 6444 6672 6899 7127
100 1824 2736 2964 3100 9477 9726 9965 10204
Lamb & 1000 Lbs 55 684 912 1049 7435 7674 7913 8152
Veal 34 91 6477 6716 6955 7194
100 1178 1766 1914 2002 6106 6283 6461 6639
Pork 1000 Lbs 55 441 589 677 4781 4958 5136 5314
34 59 4104 4281 4459 4637
80 3555 7110 8000 8530
Beer & 100 Cases 60 3555 4440 4980
Soda 50 1775 2670 3200
Frozen 1000 Lbs 10 278 556 833 1111
Food 0 278 556 835
100Gal
Ice Cream> • Soft Mix 28 2667 2962 3284 3631
• Pre-Hardened 10 364 606 793 1163
MIik 100Gal 45 228 456 547
55 658 879 1009 7747 7980 8214 8447
Poultry & 1000 Lbs 50 439 658 790 7528 7761 7995 8228
Fresh Game 35 132 6870 7103 7337 7570
Pizza 80 73 146 164 175 611 630 649 669
Meat Pies & 100 14 Oz 60 73 91 102 537 557 576 596
TV Dinners Units 35 11 446 466 485 505
70 47 141 165 179 933 957 982 1006
Sea Food 100 Lbs 50 47 71 85 838 862 887 911
35 14 768 792 817 841
90 1500 2500 2750 2900 10409 10666 10922 11178
75 750 1750 2000 2150 9659 9916 10172 10428
Vegetables 1000 Lbs 55 750 1000 1150 8659 8916 9172 9428
35 150 7659 7916 8172 8428
Notes: 1. Values are for 24 hour pulldown and have been adjusted for 18 hour compressor operation.
2. For shorter pulldown periods, or for continuous blast freezing operations, utilize the following formula:
Product Load Btu/hr= Charted Value x 24
Pulldown or Shift Timehrs
3. Ice cream loads must be modified for the preferred hardening period (usually 8-10 hrs) to prevent crystalization.
TABLE 43 GLASS DISPLAY DOOR LOADS IN BTU/HR FOR

WALK-IN COOLERS AND FREEZERS
COOLER @35°F FREEZER
NO.OF
DOORS1 75°F AMBIENT 90°F AMBIENT 80°F TD 4 90°F TD 4 110°F TD4
2 to 4 960 1200 1800 2100 2600
5 to 7 890 1100 1550 1600 2100
8 to 12 820 1000 1440 1500 2000
13 to 16 630 800 1330 1400 1800
16 to 20 550 700 1240 1300 1600
Notes: 1. Values are per door, and are based on standard 30" x 66" double glazed cooler, and tri ple glazed freezer,
doors. Factors for other standard door sizes: 30 " x 72": 1.11; 30" x 80": 1.26.
2. Values do not apply to reach-in refrigerators.
3. Unit coolers should be placed opposite and above the doors (blowing toward the doors) to create an air
curtain effect. 43
4. T D represents the difference between box and room temperatures.
APPENDIX-TABLES
TABLE 44 PROPERTIES OF SOLIDS
EMISSIVITY
SPECIFIC HEAT DENSITY THERMAL CONDUCTIVITY
MATERIAL DESCRIPTION
BTU / LB /°F LB / CU FT BTU• FT/ HR / SO FT/°F RATIO SURFACE CONDITION
Aluminum (alloy 1100) 0.214 171 128.00 0.09 Commercial sheet

0.20 heavily ox idized
Aluminum Bronze
(76% Cu, 22% Zn, 2% A1) 0.09 517 58.00
Alundum (aluminum oxide) 0.186
Asbestos:
• fiber 0.25 150 0.097
• insulation 0.20 36 0.092 0.93 " Paper"
Ashes, wood 0.20 40 0.041 11221
Asphalt 0.22 132 0 .43
Bakelite 0.35 81 9.70
Bell metal 0.086 1122 1
Bismuth tin 0.040 37 .60
Brick , building 0.2 123 0.40 0 .93
Brass:
• red (85% Cu , 15% Zn) 0.09 548 87.0 0.030 Highly polished
• yellow (65% Cu, 35% Zn) 0.09 519 69.0 0.033 Hig hly polished
Bronze 0.104 530 17 1321
Cadmium 0.055 540 53.70 0.02
Carbon I gas retort) 0.17 0.20 12 1 0.81
Cardboard 0.34 0.04
Cellulose 0.32 3.4 0.033
Cement (Portland clinker) 0.16 120 0.017
Chalk 0.215 143 0.48 0.34 Ab out 250 F
Charcoal (wood) 0.20 15 0 .03 1392 1
Chrome Brick 0.17 200 0.67
Clay 0.22 63
Coal 0.3 90 0.098 1321
Coal Tars 0 .35 1104] 75 0.07
Coke (petroleum powdered) 0.36 17521 62 0.55 17521
Concrete (stone) 0.156 13921 144 0.54
Copper Ielectrolytic) 0.092 556 227.00 0.072 Commercial, shiny
Cork (granulated) 0.485 5.4 0.028 123 1
Cotton (fiber) 0.319 95 0.024
Cryolite (Alf,• 3NaF) 0.253 181
Diamond 0.147 151 27 .00
Earth (dry and packed) 95 0.037 0.41
Felt 20.6 0.03
Fireclay brick 0.198 12121 112 0.58 13921 0.75 At 1832 F
Flourspar (CaF, ) 0.21 199 0.63
German Silver (nickel silver) 0.09 545 19.00 0.135 Polished
Glass:
• crown (soda-lime) 0.18 154 0.59 12001 0 .94 Smooth
• flint (lead) 0.117 267
• pyrex 0.20 139 0.59 12001
• "wool" 0.157 3.25 0.022
Gold 0.0312 1208 172.00 0 .02 Highly polished
Graphite:
• powder 0.165 0.106
• "Karbate " (impervious) 0.16 117 75.00 0.75
Gypsum 0.259 78 0.25 0 .903 On a smooth plate
Hemp (fiber) 0.323 93
Ice:
• 132 Fl 0.487 57.5 1.30 0.95
• [-4 Fl 0.465 1.41
Iron:
• cast 0.12 12121 450 27 .60 11291 0.435 Freshly turned
• wrought 485 34 .90 0.94 Dull, oxidized
Lead 0.0309 707 20.10 0.28 Gray, oxidized
Leather (sole) 62.4 0.092
Limestone 0.217 103 0.54 0.36 to At 145 to 380 F
0.90
Linen 0.05
Litharge (lead monoxide) 0.055 490
Magnesia :
• powdered 0.234 1212 1 49 .7 0 .35 11171
• light carbonate 13 0.034
Magnesite brick 0.222 1212 1 158 2.20 1400 1
Magnesium 0.241 108 91 .00 0 .55 Oxid ized
Note : Valu es are for room temperatu re u nless otherwise noted in brackets.
From 1972 ASHRAE Handbook of Fundamentals - Reprinted By Perm ission
44
APPENDIX-TABLES
TABLE 44 PROPERTIES OF SOLIDS
EMISSIVITY
SPECIFIC HEAT DENSITY THERMAL CONDUCTIVITY
MATERIAL DESCRIPTION
BTU / LB / °F LB / CU FT BTU•FT / HR / SOFT/°F RATIO SURFACE CONDITION
Marble 0.210 162 1.50 0.931 Light gray, polished

Nickel 0.105 555 34.40 0.045 Electroplated, polished
Paints:
• White lacquer 0.800
• White enamel 0.910 On rough plate
• Black lacquer 0.800
• Black shellac 63 0.15 0.910 " Matte" finish
• Flat black lacquer 0.960
• Aluminum lacquer 0.390 On rough plate
Paper 0.320 58 0.075 0.920 Pasted on tinned plate
Paraffin 0.690 56 0.14 1321
Plaster 132 0.43 1167 1 0.910 Roug h
Platinum 0.032 1340 39.90 0.054 Polished
Porcelain 0.180 162 1.30 0.920 Glazed
Pyrites (Copper) 0.131 262
Pyrites ( Iron) 0.136 1156 l 310
Rock Salt 0.219 136
Rubber:
• Vulcanized (soft) 0.480 68.6 0.08 0.860 Rough
• Vulcanized (hard) 74.3 0.092 0.950 Glossy
Sand 0.191 94.6 0.19
Sawdust 12 0.03
Silica 0.316 140 0.83 12001
Silver 0.0560 654 245.00 0.020 Polished and at 440 F
Snow
• Freshly fallen 7 0.34
• At32°F 31 1.30
Steel (mild) 0. 120 489 26.20 0.120 Cleaned
Stone (quarried) 0.200 95
Tar:
• pitch 0.59 67 0.51
• bituminous 75 0.41
Tin 0.0556 455 37.50 0.060 Bright and at 122 F
Tungsten 0.032 1210 116.00 0.032 Filament at 80 F
Wood:
• Hardwoods: (Most woods
vary between) 0.450 / 0.650 23/70 0.065 / 0.148
• Ash, white 43 0.0992
• Elm, American 36 0.0884
• Hickory 50
• Mahogany 34 0.075
• Maple , sugar 45 0.108
• Oak, white 0.570 47 0.102 0.900 Planed
• Walnut, black 39
• Softwoods: 22/ 46 0.061 / 0.093
• Fir, white 0.650 27 0.068
• Pine, white 0.670 27 0.063
• Spruce 26 0.065
Wool:
• Fiber 0.325 82
• Fabric 6.9 / 20.6 0.021 / 0.037
Zinc :
• Cast 0.092 445 65 .00 0.050 Polished
• Hot-rolled 0.094 445 62.00
• Galvanizing 0.230 Fa irly bright
Note: Values are for room temperatures unless otherwise noted in brackets .
TABLE 45 PROPERTIES OF WATER 1 TABLE 46 PROPERTIES OF AIR 1

1 Btu / lb /° F One Pound of Air 13 .33 Cubic Fee t
Specific Heat of Water
1 Cal / Gram /°C One Cubic Foot of Air 0.075 Pounds
0.5 Btu / lb / °F One Cubic Foot
Specific Heat of Ice Per Minute (Cfm) 4.5 Pounds per Hour
0.5 Cal / Gram /° C
970 Btu / lb@ 212° F & 1 ATM Note : Standa rd Dry Air @ 69 .8F 0 and 1
Latent Heat of Vaporization
540 Cal / Gram@ 100° C & 1 ATM Atmosphere Pressure.
144 Btu / lb
Latent Heat of Fusion
80Cal / Gram
62.4 Pounds
One Cubic Foot
7.48 Gallons
One Gallon 8.33 Pounds

3.77 Kilo rams
Note: Water@ 39.2° F
45
APPENDIX-TABLES
TABLE 47 PROPERTIES OF LIQUIDS

SPECIFIC HEAT, Cp VISCOSITY SPECIFIC GRAVITY THERMAL'
NORMAL OR DENSITY I P) CONDUCTIVITY
BOILING ENTHALPY FREEZING
NAME OR ENTHALPY OF OF
POINT VAPORIZATION POINT
DESCRIPTION TEMP TEMP FUSION LB / CU FT TEMP TEMP
•F BTU / LB BTU / LB / °F LB / IHR ) IFT) K •F
ATl ATM •F •F BTU / LB p •F •F
Acetaldehyde 69.44 245.1 0.558 68 48 .9 64.4 - 192.3

Acetic Acid 245.3 174.1 0.522 79-203 2.956 68 84.0 65.49 68 0.099 68 61 .9
Acetone 133.2 228.9 0.514 37-73 0.801 68 42.1 49.4 68 0.102 86 - 139.6
Alcohol
• Allyl 206.6 294.1 0.655 70-205 3.298 68 53.31 68 0.104 77-86 - 200.2
• Amyl 280.6 216.3 9.686 73.4 48.0 51 .06 59 0.094 86 - 110.2
• Ethyl 173.3 367 .5 0.680 32-208 2.889 68 46.4 50.0 68 0.082 68 - 162.4
• lsobutyl 226.4 249 0.116 68 9.450 68 49.27 68 0.105 68 - 179.1
• Methyl 148.9 473.0 0.601 59-68 1.434 68 42 .7 49 .40 68 0.124 68 - 144.0
Ammon ia - 28 583.2 1.099 32 0.643 - 28.3 142.9 43.50 - 50 0.290 5-86 - 107 .9
An iline 363.8 186.6 0.51 2 46-180 10.806 68 48.8 63.77 68 0.100 32-68 20.84
Benzene 176.2 169.4 0.41 2 68 1.580 68 54.2 54.9 68 0.085 68 42.0
Bromine 137 .8 79.4 0.107 68 2.390 68 28.5 194.7 68 19.0
Brine, CaCI,
(20% bywt) 0.744 68 4.800 68 73.8 68 0.332 68 2.0
Carbon
Disulfide 11 5.3 148.8 0.240 68 0.880 68 24.8 78.9 68 0.093 86 - 168 .0
Carbon Tetra-
chloride 170.2 83.7 0.201 68 2.340 68 12.8 99.5 68 0.062 68 - 9.0
Chloroform 142.3 106.0 0.234 68 1.360 68 92.96 68 0.075 68 - 81 .8
Ethyl Ether 94.06 151.0 0.541 68 0.560 68 42.4 44.61 68 0.081 68 - 177.3
Ethyl Acetate 170.8 183.8 0.468 68 1.090 68 51 .2 52.3 68 0.101 68 - 116.3
Ethyl Chloride 54.2 165.9 0.368 32 29.68 56.05 68 0.179 33 . 6 - 213.5
Ethylene
Bromide 268.8 99.2 0.174 68 0.0694 68 24.82 136.05 68 49 .2
Ethylene
Chloride 182.3 153.4 0.301 68 0.0338 68 38.02 77 .10 68 - 31 .64
Ethylene
Glycol 388.4 344.0 77.86 69.22 68 0.100 68 12.7
Formic Ac id 21 3.3 21 5.8 0.526 68 0.0719 68 118.89 76.16 68 0.104 33 47.1
Glycerine 359
(glycerol) (20mm) 43.100 68 78.72 68 0.113 68 68.0
Heptane 209.2 138.0 0.532 68 0.990 68 60 .4 42.7 68 0.0741 68 - 132.0
Hexane 154 145.0 0.538 68 0.775 68 65.0 41 .1 68 0.0720 68 - 139.0
Hyd rogen
Chloride - 120.8 191 .0 23.6 74.6 b.p. - 174.6
Kerosene 400-560 0.500 68 6.000 68 51 .2 68 0.086 68
Linseed Oil 104.000 68 58.0 68 - 11 .0'
Methyl Acetat 134.6 177.0 0.468 68 68 60.6 68 0.093 68 - 144.6
Methyl Iodide 108.5 82.6 1.210 68 142.0 68 - 87 .7
Naphthalene 411.4 136.0 0.402 m.p . 2.180 m.p. 64.9 60.9 m.p. 176.4
Nitric Acid 186.8 270 .0 0.420 68 2.200 68 71 .5 94.45 68 0.160 68 - 42 .9
Nitrobenzene 411 .6 142.0 0.348 68 5.200 68 40.28 75.2 68 0.960 68 42.3
Octane 258.3 131 .7 0.510 68 1.360 68 77.70 43.9 68 0.084 68 - 69.7
Petroleum 98-165 0.4-0.6 68 19-2900 68 40-66 68
n-Pentane 96 .8 153.6 0.558 68 0.546 68 50.1 39.1 68 0.066 68 - 201.5
Sodium Chlo-
ride Bri ne
• 20% bywt. 220.8 0.745 68 3.800 68 71.8 68 0.337 68 2.6
• 10% bywt. 21 5.5 0.865 68 2.850 68 66.9 68 0.343 68 20.6
Sulfuric Acid
and Water
• 100% bywt. 550 .0 0.335 68 53.000 68 114.4 68 50.9
• 90% bywt. 500.0 0.390 68 60.000 68 113.4 68 0.220 68 15.0
Toluene
(C,H,CH,l 231 .0 156.0 0.404 68 1.420 68 30.9 54 .1 68 0.090 68 - 139.0
Turpentine 303.0 123.0 0.420 68 1.320 68 53.9 68 0.073 68
Water 212.0 970.3 0.999 68 2.390 68 143.5 62.32 68 0.348 68 32 .018
Xylene
C,H,(CH,l,
• Ortho 291.0 149.0 0.411 68 2.010 68 55.1 55.0 68 0.900 68 - 13.0
• Mata 283.0 147.0 0.400 68 1.520 68 46.9 54.1 68 0.900 68 - 53.0
• Para 281.0 146.0 0.393 68 1.620 68 69.3 53.8 68 + 56.0
Notes:
1. Approximate solidificatio n temperature.
2. Thermal conductivity un its are Btu / (hr)(sq ft)( °F per ft )
From 1972 ASH RAE Hand book of Fundamen tals - Re printed by Permission
46
APPENDIX-TABLES
TABLE 48 HEAT TRANSFER AND ELECTRICAL FORMULAS

HEATTRANSFER FORMULAS KEY TO SYMBOLS
HEAT 0Tot - Total Heat in Btu / hr
TRANSMISSION 0Tot = U x A x At U- Heat Transfer Coefficient in Btu / hr/
sq ft / °F
0Tot = 0, + OLat + 0 2 + OR es A- Surface Area thru which Heat
is Conducted
PRODUCT Osens = W X C, or 2 X At At - Temperature Difference Between Initial &
LOADS Final Product Temp., Storage and Outside
0Lat =W X hL Temp. , or Entering & Leaving
Air Temperature
0Res = W x hr Q, - Sensible Product Heat Removal Above
Freezing in Btu / hr
0Tot =4.5 x Cfm x Ah 02 - Sensible Product Heat Removal Below

Freezing in Btu / hr
Osens = 1.08 x Cfm x At Osens - Sensible Heat in Btu / hr
COOLING
COILS 0Lat - Latent Heat in Btu / hr
0Lat =0.68 x Cfm x ASH
0Res - Respiration Heat in Btu / hr
4.5 x Cfm x ASH
lbs/hr C, - Specific Heat Above Freezing in Btu / lb / °F
7000 gr/ lb
C2 - Specific Heat Below Freezing in Btu / lb / °F
HEATING
HL - Latent Heat Of Fusion in Btu / lb
COILS Osens = 1.08 x Cfm x At HR - Heat Of Respiration in Btu / hr/ lb

Cf m - Cubic Feet per Minute
HEAT RECLAIM
AND Osens =1 .08 x Cfm x At
AH - Enthalpy Difference Between Entering &
Leaving Wet Bulb in Btu / lb
CONDENSER
COILS A SH - Specific Humidity Difference (Grains of
Water Removed per lb of Air).
WATER Gpm - Gallons per Minute
HEATING 0Tot = 500 x Gpm x (TLW - TEW)
TEW - Entering Water Temp . in °F
WATER TLW - Leaving Water Temp. in °F
COOLING 0Tot = 500 x Gpm x (TEW - TLw) W- Product Weight in Pounds
ELECTRICAL FORMULAS CONVERSION FACTORS
p 4.5 Converts Cfm to lbs/hr
Full Load Current= Watts I=
Voltage E 60 Minutes
(Single Phase) 4.5
13.35ft3 per lb (Spec. Vol.)
Watts P 1.08- Combines 4.5 With Specific Heat
Full Load Current= 1.732 x Voltage I = 1.732 x E
1.08 = 4.5 x 0.24 Btu / lb / °F
(Three Phase)
0.68- Combines 4.5 With Heat of
Volts = Amperage x Resistance E = I x R Vaporization & Grains per lb
Watts = Amperage x Voltage p = IX E 0.68 =
4.5 x 1054.3 Btu / lb
7000 gr/ lb
P2= P,(§) 2 500 - Converts Gpm Water to lb/hr
E,
Watts (@Voltage E2 ) = Watts(@ Voltage E, l x 60 Minutes x 62.4 lb / cu ft
(Volts 2 / Volts,) 2 500 =
7.48gal/ cuft
Note: Heat Transfer Formulas are valid for standard air@ 69.8° F & 14.7 Psig ; Conversion Factors must be utilized for other conditions.
47
APPENDIX-TABLES
TABLE 49 FAHRENHEIT-CELSIUS TEMPERATURE CONVERSION CHART

TEMPERATURE TEMPERATURE TEMPERATURE TEMPERATURE
CELS. CORF FAHR. CELS CORF FAHR. CELS CORF FAHR. CELS CORF FAHR.
-40.0 -40 -40.0 -6.7 +20 +68.0 +26.7 +80 + 176.0 +60.0 +140 +284.0
-39.4 -39 -38.2 -6.1 +21 +69.8 +27.2 +81 +177.8 +60.6 +141 +285.8
-38.9 -38 -36.4 -5.5 +22 +71.6 +27.8 +82 + 179.6 +61.1 +142 +287.6
-38 .3 -37 -34.6 -5.0 +23 +73.4 +28.3 +83 +181.4 +61.7 +143 +289.4
-37.8 -36 -32.8 -4.4 +24 +75.2 +28 .9 +84 + 183.2 +62.2 +144 +291 .2
-37.2 -35 - 31.0 -3.9 +25 +77.0 +29.4 +85 + 185.0 +62.8 +145 +293.0
-36.7 -34 -29.2 -3.3 +26 +78.8 +30.0 +86 + 186.8 +63.3 +146 +294.8
-36.1 -33 -27.4 -2.8 +27 +80.6 +30.6 +87 + 188.6 +63.9 +147 +296.6
-35.6 -32 -25.6 -2.2 +28 + 82.4 +31 .1 +88 + 190.4 +64.4 +148 +298.4
-35.0 -31 -23.8 -1 .7 +29 +84.2 +31.7 +89 + 192.2 +65.0 +149 +300.2
-34.4 -30 -22.0 -1 .1 +30 +86.0 +32.2 +90 + 194.0 +65.6 +150 +302.0
-33.9 -29 -20.2 - 0.6 +31 +87.8 +32.8 +91 + 195.8 +66.1 + 151 +303.8
-33.3 -28 -18.4 .0 +32 +89 .6 +33.3 +92 + 197.6 +66.7 +152 +305.6
-32 .8 -27 -16.6 +0.6 +33 +91.4 +33.9 +93 + 199.4 +67.2 +153 +307.4
-32.2 -26 -14.8 + 1.1 +34 +93.2 +34.4 +94 +201 .2 +67.8 +154 +309.2
-31 .7 -25 -13.0 + 1.7 +35 +95.0 +35.0 +95 +203.0 +68.3 +155 + 311.0
-31 .1 -24 -11 .2 +2.2 +36 +96.8 +35.6 +96 +204.8 +68.9 +156 +312.8
-30.6 -23 -9.4 +2.8 +37 +98.6 +36.1 +97 +206.6 +69.4 +157 +314.6
-30.0 -22 -7.6 +3.3 +38 + 100.4 +36.7 +98 +208.4 +70.0 +158 +316.4
-29.4 -21 -5.8 +3.9 +39 + 102.2 +37.2 +99 +210.2 + 70.6 +159 +318.2
-28.9 -20 -4.0 +4.4 +40 + 104.0 +37.8 +100 +212.0 + 71 .1 +160 +320.0
-28.3 -19 -2.2 +5.0 +41 + 105.8 +38.3 +101 +213.8 + 71.7 +161 +321 .8
-27.8 -18 -0.4 +5.5 +42 + 107.6 +38.9 +102 +215.6 +72.2 +162 +323.6
-27.2 -17 + 1.4 +6.1 +43 + 109.4 +39.4 +103 +217.4 + 72.8 +163 +325.4
-26.7 -16 +3.2 +6.7 +44 + 111.2 +40.0 +104 +219.2 +73.3 +164 +327.2
-26.1 -15 +5.0 + 7.2 +45 + 113.0 +40.6 +105 +221.0 + 73.9 +165 +329.0
-25.6 -14 +6.8 + 7.8 +46 + 114.8 +41 .1 +106 +222.8 +74.4 +166 +330.8
-25.0 -13 +8.6 +8.3 +47 + 116.6 +41.7 +107 +224.6 + 75.0 +167 +332.6
-24.4 -12 + 10.4 +8.9 +48 + 118.4 +42.2 +108 +226.4 + 75.6 +168 +334.4
-23.9 -11 + 12.2 +9.4 +49 + 120.2 +42.8 +109 +228.2 + 76.1 +169 +336.2
-23.3 -10 + 14.0 +10.0 +50 + 122.0 +43.3 + 110 +230.0 + 76.7 +170 +338.0
-22.8 -9 + 15.8 +10.6 +51 + 123.8 +43.9 + 111 +231 .8 +77.2 +171 +339.8
-22.2 -8 + 17.6 + 11 .1 +52 + 125.6 +44.4 + 112 +233.6 +77.8 +172 +341.6
-21 .7 -7 + 19.4 + 11 .7 +53 + 127.4 +45.0 + 113 +235.4 + 78.3 +173 +343.4
-21 .1 -6 +21.2 +12.2 +54 + 129.2 +45.6 + 114 +237.2 + 78.9 +174 +345.2
-20.6 -5 +23.0 + 12.8 +55 + 131 .0 +46.1 + 115 +239.0 +79.4 +175 +347.0
- 20.0 -4 +24.8 +13.3 +56 + 132.8 +46.7 + 116 +240.8 +80.0 +176 +348.8
-19.4 -3 +26.6 +13.9 +57 + 134.6 +47.2 +117 +242.6 +80.6 +177 +350.6
-18.9 -2 +28.4 + 14.4 +58 + 136.4 +47.8 + 118 +244.4 +81.1 +178 +352.4
-18.3 -1 +30.2 + 15.0 +59 + 138.2 +48.3 + 119 +246.2 +81 .7 +179 +354.2
-17.8 0 +32.0 +15.6 +60 + 140.0 +48.9 +120 + 248 .0 +82.2 +180 +356.0
-17.2 +1 +33.8 + 16.1 +61 + 141.8 +49.4 + 121 +249.8 +82.8 + 181 +357.8
-16.7 +2 +35.6 +16.7 +62 + 143.6 +50.0 +122 +251 .6 +83.3 +182 +359.6
-16.1 +3 +37.4 +17.2 +63 + 145.4 +50.6 +123 +253.4 +83.9 +183 + 361.4
-15.6 +4 +39.2 +17.8 +64 + 147.2 + 51 .1 +124 +255.2 +84.4 +184 +363.2
-15.0 +5 +41 .0 + 18.3 +65 + 149.0 +51 .7 +125 +257.0 +85.0 +185 +365.0
-14.4 +6 +42.8 +18.9 +66 + 150.8 +52.2 +126 +258 .8 +85.6 +186 +366.8
-13.9 +7 +44.6 + 19.4 +67 + 152.6 +52.8 +127 +260.6 +86.1 +187 +368.6
-13 .3 +8 +46.4 +20.0 +68 + 154.4 +53.3 +128 +262.4 +86.7 +188 +370.4
-12.8 +9 +48.2 +20.6 +69 + 156.2 +53.9 +129 +264.2 +87.2 +189 +372.2
-12.2 +10 +50.0 +21.1 +70 + 158.0 +54.4 +130 +266.0 +87.8 +190 +374.0
-11 .7 + 11 +51.8 +21.7 +71 + 159.8 +55.0 + 131 +267.8 +88.3 + 191 +375.8
- 11.1 +12 +53.6 +22.2 +72 +161.6 +55.6 +132 + 269 .6 +88.9 +192 +377.6
-10.6 +13 +55.4 +22.8 +73 + 163.4 +56.1 +133 +271.4 +89.4 +193 +379.4
-10.0 +14 +57.2 +23.3 +74 + 165.2 +56.7 +134 +273.2 +90.0 +194 +381 .2
-9.4 +15 +59.0 +23.9 +75 + 167.0 +57.2 +135 +275.0 +90.6 +195 +383.0
-8.9 +16 +60.8 +24.4 +76 + 168.8 +57.8 +136 +276.8 +91.1 +196 +384.8
-8 .3 +17 +62.6 +25.0 +77 + 170.6 +58.3 +137 +278.6 +91.7 +197 +386.6
- 7.8 +18 +64.4 +25.6 +78 + 172.4 +58.9 +138 +280.4 +92.2 +198 +388.4
-7.2 +19 +66.2 +26.1 +79 + 174.2 +59.4 +139 +282.2 +92.8 +199 +390.2
Notes: 1. The numbers in bold-face type in the center column refer to the temperature, either in Celsius or Fahrenheit, which is to be converted
to the other scale. If converting Fahrenheit to Celsius, the equivalent temperature will be found in the left column . if converting Celsius
to Fahrenheit, the equivalent temperature will be found in the column on the right.
2. 1 Degree Celsius = 1 Kelvin
3. Formula: Temp °F = 9/5 Temp. °C + 32; Temp. °C = 5/9 (Temp. °F - 32)
From 1972 ASHRAE Handbook of Fundamental-Reprinted by Permission
48
APPENDIX-CHARTS
IH=t-iilll ESTIMATING UNIT COOLER CAPACITIES
GENERAL: (2) Calculate t:;. t : At = t, oF - t2 oF

It is often necessary in the expansion or re-application (3) Measure face velocity and face area.
of a cold storage room to estimate the capacity of ex-
isting equipment. Additionally, it is sometimes neces- (4) Calculate Cfm: Cfm = Vel fpm x Area ft2
sary to physically check evaporators to determine
(5) Enter chart on the x-axis at the calculated Cfm and
whether they are actually working. Chart 1 may be used
for this purpose. move vertically to the .6.t calculated above . Read in -
dicated capacity on the y-axis.
STEPS TO FOLLOW: (6) Apply the appropriate correction factor from the
( 1) Measure entering air temperature (t,) and Leaving air chart below to the indicated capacity for entering air
temperature (to) . temperatures other than + 20°F.
180
;
170
:rr
160
150
140
130
120
110
100
i
a:
90
-
:I:
::,
I-
Ill
80
70
~
(.)
<
0.
60
<
(.)
50
w
..J
Ill
in 40
zw
en 30
20
ENT. AIR°F 30 20 10 0 + 20 + 30 + 40
10 FACTOR 1.11 1.09 1.075 1.04 1.00 0.98 0.96
2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
CFM @20°F ENT. TEMP. (000)
49
APPENDIX-CHARTS
NORMAL TEMPERATURE PSYCHROMETRIC CHART (32 TO 130°F)
CHART 2 STANDARD ATMOSPHERIC PRESSURE OF 29.921 IN HG
'
c::
<
~~
C
u.
0
C
z
:::,
0
~
c::
LIJ
~
:::,
1-
Dl
,....
.s:::
,_,
t
...J
<(
J:
1-
~ z
uJ
Courtesy ASH RAE - Reproduced By Permission

50
APPENDIX-CHARTS
LOW TEMPERATURE PSYCHROMETRIC CHART ( - 40 TO 50°F)
CHART 3 STANDARD ATMOSPHERIC PRESSURE OF 29.921 IN HG
f,
• !!:
<
►
0::
0
...0
0::
w
a.
:::,
I-
al
~,;:!:"dl,4,-..L.1...,.__µi.u,,.!:r,t::::""O g
t
...J
<(
J:
f-
ATMOSPHERIC PRESSURES z
LI.I
AT OTHER ALTITUDES
,if+--:,,'-i:;--.:,.
ALTITUDE PRESSURE
FT IN HG
1000 31 .02
500 30.47
0 29 .92
500 29 .38
1000 28 .86
2000 27 .82
3000 26 .82
4000 25.84
5000 24 .90
6000 23 .98
7000 23 .09
8000 22 .22
9000 21.39
10000 20 .58
15000 16.89
Courtesy ASH RAE - Reproduced By Permission
51
INDEX OF APPENDIX
DESCRIPTION DESCRIPTION
1A Heat Gain Factors for Common Insulating & 25 Specific Heats of Milk and
Building Materials Milk Derivatives
1B Heat Transmission Coefficients for 26 Other Cheese Cure Data
Other Insulating & Building Materials
27 Cheese Freeze Points
2 Solar Radiation Allowance
28 Cheese Storage Temperatures
3 Motor Equivalencies
29 Beverage Container Data
4A Average Air Changes Above 32°F
Due to Infiltration & Door Openings 30 Infiltration Loads When
Storing Beer Containers
4B Average Air Changes Below 32°F
Due to Infiltration & Door Openings 31 Heat Loads of Keg & Bottled Beer
5 Heat Removed in Cooling Air 32 Walk-In Beer Cooler Storage Loads

to Storage Conditions Domestic Outdoor Design Data
33
6 Occupancy Heat 34 International Outdoor Design Data
7 Ice Cream Data 35 SI Metric Conversion Factors
8 Time Cycle Factors 36 Weight Equivalency of
9 Properties and Storage Data Common Measures
for Perishable Products 37 English-Metric Conversion Factors
10 Product Chilling Data 38 English Conversion Factors
11 Beef Chilling - Minimum 39 Metric Conversion Factors
Refrigeration Requirements in Tons
40 Outside Area, Room Volume and Re-
12 Pork Chilling - Minimum frigeration Load for Walk-In Coolers
Refrigeration Requirements in Tons
41 Average Product Loads for Walk-In
13 Blast Freezing Product Load Estimates Coolers & Freezers
14 Physical Data of Perishable 42 Specific Product Loads for Walk-In
Product Containers Coolers & Freezers
15 Storage Conditions for Cut 43 Glass Display Door Loads for
Flowers and Nursery Stock Walk-In Coolers & Freezers
16 Apple Storage Capacity 44 Properties of Solids
Requirements
45 Properties of Water
17 Recommended Coil TD by
Product Class 46 Properties of Air
18 Commercial Estimating Guidelines 47 Properties of Liquids
19 Banana Room Design Parameters 48 Heat Transfer & Electrical Formulas
20 U Value Revisions 49 Fahrenheit-Celsius Temperature
Conversion Chart
21 Food Storage Estimating Guidelines
22 Recommended Insulation Thickness Chart I - Estimating Unit Cooler Capacities
23 Milk Container Data Chart II - Normal Temp. Psychrometric Chart
24 Cheese Make and Cure Data Chart Ill - Low Temp. Psychrometric Chart
52
Krack Corporation
1300 North Arlington Heights Rd., Suite 130
Itasca, IL 60143
Ph: 630.629.7500
krack.com
Printed in U.S.A. ©2012 Krack Corporation RLE_082012

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I. PRINCIPLES OF HEAT TRANSMISSION 4-5

PRINCIPLES OF HEAT TRANSMISSION

PRELIMINARY CONSIDERATIONS CONDUCTANCE (C)

K always expresses a heat transfer value per inch of

PRINCIPLES OF HEAT TRANSMISSION

THERMAL RESISTANCE (R) Where,

• C is the conductance (if it applies.)

An example is useful in illustrating the above. A

The practical significance of resistance (R) is that its

As stated previously, resistance is the reciprocal of con-

JOB SURVEY AND LOAD ESTIMATE

INFILTRATION LOAD or,

Infiltration into a refrigerated room will occur when a (8x9)

Since door openings vary widely, it the usual practice to

Infiltration may be determined more precisely by

PSYCHROMETRICS As indicated in Figure B, the properties of the entering

CHART 2 (Pg. 50) This effect is illustrated by comparing the 1. 746

Additionally, the factor of 4.5 utilized to convert Cfm to

It is to be noted that the psychrometric chart is useful in

PRODUCT LOAD In the second case , the product is packaged, boxed ,

Frequently, the same room is utilized to accommodate

PRODUCT BLAST FREEZING Continuous load freezing is a process wherein the

FIGURE E: PROCESS BLAST FREEZING

Form LE-1 , 25% of the heat imposed is arbitrarily

fl OOfll ::. _.--; : .;:::.;,-- NONI' - ♦ >< S S" J'7

POWER TRANSFORMER ( "'°""') !CONTROL TRANSFORMER SERVICE AVAILABILITY

hours or more to freeze satisfactorily; products which freeze

enclosures as fou nd on th e BTR seri es are optimum .

CONVERT TO HOUIIIL'f LOAD CTAkC I) ..• + .22

s.. SUPf'LEMENTAL DATA!

7)M£S ,'It"~ WEEK ,

--- IsuBTOTAL A-TRANSM1ss1ON Bru 124 HRs I I101 102.ol

ISUBTOTAL D-SUPPLEMENTAL BTU / 24 !5"74 !9'8 !

CONVERT TO TONS OF REFRIGERATION . + 12.000

I SUBTOTAL B-INFILTRATJON BTU / 24 HRS I :s 10.n lzJ2.I

_ _ HOLDING LOAO, LB.

_ _ RATE. STU / LB/ 24 HR .

D. M ISCELLANEOUS LOAD DATA:

--2...._PEDPLE RACK PULLDOWN f EST. OPERATING HOURS

_ _ / _ _ PfUM ISEC. VOLTAGE ~/...1..ILPAIM / SEC. VOLTAGE

' •AW<t'AGE TAil(•

CONVERT TO TONS OF REFRIGERATION -:- 12,000

VII. WALK-IN COOLERS: II. Milk Cooler - Specific Product Load:

Asbestos-Cement Board 120 75 4 .0 0.25

Carpet & Fiber Pad 75 0.48 2 .08

0 Hardwoods (Maple, Oak) 45 75 1.10 0 .91

Note 1: V ariou s t hicknesses to meet U. S. Department of Commerce Standard .

1r•.1:i ■ :::W.J SOLAR RADIATION ALLOWANCE IF.!.1:i ■ :::acl MOTOR EQUIVALENCIES

Notes: 1. The F degrees noted are to be added to the normal

200 44.0 1000 17.5 6000 6.5 30000 2.7

250 29.0 1000 13.5 5000 5.6 25000 2.3

TEMPERATURE OF OUTSIDE AIR , ° F

TABLE 6 OCCUPANCY HEAT ICE CREAM DATA

DAIRY (See Tables 24-28 for additional Milk / Cheese Data )

Footnote references above may be found at conclusion of Table on Page 26.

Lamb' .76 .45 100 28.0 3 70 .0 34 85-90 28 85-90 2Wks